eolian cookies


2     cups pre-sifted flour
6     ounces unsalted margarine
2     large eggs
1/3  cup sugar
1/2  cup dessert wine (malvasia or moscato)
2     teaspoons vanilla extract
        vegetable oil for frying
        confectioner's sugar for dusting

In a mixing bowl, combine the flour, margarine, sugar, eggs, dessert wine and
vanilla extract. Work the mixture for about 10 minutes into soft, smooth
dough, and set aside for 15 to 30 minutes.

Heat the oil to 375º F in a deep saucepan or deep fryer.

Form the dough into a flat loaf and then slice off 1-inch strips and then roll
them into 1/2-inch sticks. Cut the sticks into small pieces about 1 inch long,
then drop several at a time into the frying oil, and cook until evenly golden.
Remove the pieces from the oil and place on a towel to drain the excess oil
and let cool.

After the cookies are cool, pour some dessert wine onto a plate and coat the
cookies with the wine. Place the cookies on paper towels and let the cookies
absorb the wine, then dust with confectioner's sugar.

Serve with dessert wine.
LA CUCINA EOLIANA E SICILIANA                                                                           
                                                           the food of the eolian islands and sicily

copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved