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Italian Tie Cookies
21⁄4 cups | 1 teaspoon vanilla extract |
2 tablespoons white sugar | 2 tablespoons butter, melted |
1 pinch salt | 3 tablespoons sherry |
1 egg | 1⁄2 cup confectioners sugar for dusting |
In a medium mixing bowl, combine flour, salt, and sugar together. Add egg, butter and vanilla; mix until dough becomes stiff. Stir in sherry one tablespoon at a time until dough is workable and smooth. Cover and refrigerate for about 2 hours. On a lightly floured surface, roll the dough out to
Heat oil to 375ºF. Fry cookie ties in hot oil for about two minutes, until they puff and turn golden brown. Drain on paper towels. Dust with confectioners sugar while still warm. Makes 3 dozen.
Sopapillas
6 taco size flour tortillas
1⁄4 cup white sugar
2 tablespoons ground cinnamon
Heat oil to 375ºF. Cut tortillas horizontally and vertically to make four triangle- shaped pieces. Lower basket and carefully drop up to 8 triangles at a time into preheated oil. Fry until golden brown. Drain on paper towels. Quickly sprinkle with
Apple Fritters
2 cups | 1 teaspoon salt | |
1⁄4 | cup white sugar | 2 eggs |
1 tablespoon baking powder | 1 cup milk | |
1⁄2 | teaspoon ground nutmeg | 2 large apples, peeled, cored and diced |
1⁄4 | teaspoon cinnamon | 1⁄2 cup confectioners sugar for dusting |
In a medium bowl, mix together flour, sugar, baking powder, nutmeg, cinnamon, and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth. Fold in apples.
Remove basket from fryer and heat oil to 375ºF. Using a small ice cream scoop or a teaspoon, carefully drop batter into the preheated oil. Cook 8 or 10 at a time and turn for even browning on both sides. Cook 3 minutes or until golden brown. Drain on paper towels and dust with confectioners sugar, if desired. Serve warm.
Makes 16 servings
16
