Italian Ribbon Cookies

 

Ingredients:

2-1/4

Cup

All-Purpose Flour

4

Tbl

Butter, Softened

1

 

Large Egg

2

Tbl

Sugar

 

 

Pinch Of Salt

5

Tbl

Sweet Vermouth

 

 

Vegetable Oil For Frying

 

 

Confectioners Sugar

Directions:

Place the flour in a bowl and using a pastry blender or 2 knives, cut in the butter. Add the egg, sugar, salt and vermouth, using an electric mixer; blend until dough is smooth and fairly stiff. Cover bowl with plastic wrap and chill for 1-1/2 to 2 hours.

On a lightly floured surface, roll out dough to a thickness of 1/8 thickness. Using a fluted pastry wheel or sharp knife, cut strips 1 wide x 8 long. Gently tie the strips into a knot or bow.

Pour the oil to a depth of 2-4 in a saucepan or fryer and allow to get hot (test the oil by dropping in a small pinch of dough, if the pinch sizzles and floats immediately, the oil is ready). Fry the bows in the hot oil, 2 0r 3 at a time, until golden on all sides. Drain on paper towels, dust with confectioners sugar with a shaker or sifter. And serve warm or cold.

 

Yields

18-24 cookies

 

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