4 egg yolks at room temperature
1/2 teaspoon salt
2 cups flour
1/2 cup confectioner’s sugar
1/4 cup softened butter
1 shot (1 1/2 ounces) of brandy, rum, brandy, or whiskey
vegetable shortening, canola oil or lard for frying
confectioner’s sugar for dusting
Instructions: Makes About 6 Dozen Cookies
In the bowl of an electric mixer with the whisk attachment, beateggs, egg yolks and salt until thick and lemon colored. Slowly beat in the powdered sugar, brandy and alcohol of choice.
Change to the dough hook attachment on the mixer. Slowly mix in 2 cups of flour. Use the dough hook to knead the dough for 3-5 minutes. The dough should be thick, almost like bread dough.
Rolling and Frying the Cookies
To roll the dough you will be working with small balls of dough. Keep the rest of the dough in the bowl, covered with a clean damp kitchen towel to keep it from drying out while you are working.
Take a piece of dough about the size of a baseball. On a floured surface, use a rolling pin to roll the dough out very thin — 1/8 of an inch at the most!
Take a sharp knife and cut the rolled out dough into strips about 2 inches wide. Then cut the other way on a diagonal to make pieces of dough that are about 2 inches by 4 inches (Photo 1).
Take your knife and cut a small slit (1 inch or less) in the center of each piece
To form the cookie, take one end and place it through the slit.
Very gently pull the end of the dough through the slit to form a bow shaped cookie
In a large pot or deep skillet heat about 3-4 inches of shortening, oil or lard until very hot. (You could alternatively use a deep fat fryer with clean oil.) Test the oil by putting in a small scrap of dough, it should sink to the bottom then immediately float to the top. When this happens your oil is ready.
Fry the cookies in small batches — depending on the size of your pot — no more than 6 at a time. Fry for about 30 seconds then use tongs to gently turn the cookies over. The cookies should just be barely golden brown. Drain on paper towels or on a wire rack set on a baking sheet. Dust liberally with confectioner’s sugar. Store cool cookies in an airtight container for a week or so.
By Cheri Sicard
Posted at FabulousFoods.com