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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 9 |
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This recipe has been perfected over the years and this is the best yet. We have even frozen these cookies with no problem. A shortcut to note: We use a pasta machine to roll strips of the dough and then cut. Ingredients:
10 eggs |
2/3 cup white sugar |
1 tablespoon vanilla extract |
1 cup heavy cream |
8 teaspoons baking powder |
1 teaspoon salt |
8 cups all-purpose flour |
2 quarts oil for frying |
2 cups confectioners' sugar for dusting |
Directions:
1. Heat 2 inches oil in a deep-fryer or deep cast iron skillet to 375 degrees F (190 degrees C).
2. In a large bowl, beat the eggs, sugar, vanilla, heavy cream baking powder and salt with an electric mixer until smooth and well blended. Gradually mix in the flour, 1 cup at a time until the batter is too stiff to stir. Turn out onto a floured surface and knead in enough additional flour to make a smooth and soft dough. Roll out pieces of dough to 1/4 inch thickness. Cut into 2x3 inch rectangles. Make a slit in the center of the square but do not go all the way to the ends.
3. Fry cookies in hot oil, turning once, until golden. Drain in a colander. When the cookies are all fried, place them into a large container and dust them with confectioners' sugar.
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