| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| gigi eolian cookies ingredients: 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 |
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| 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. |
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