Title: Butterfly Cookies
Categories: Chinese Cookie Ceideburg
Yield: 1 Servings

1		Package won ton wrappers
1	c	Powdered sugar
		Oil for deep frying

Fixed these guys last night. Good stuff! Quite simple to do. I also tried using granulated sugar and cinnamon as well as the powdered sugar. All were equally good.

Yield: About 80

PREPARATION: Cut each won ton wrapper into 2 rectangles. Lay one rectangle on top of the other to form a double thickness. Make three 1/2-inch slits in the center, lengthwise. To form a bow, pull one end through the middle slit.

COOKING: Deep fry butterflies until golden, about 1 minute or less. Drain on paper towel. Sift powdered sugar over both sides. Cool.

DO-AHEAD NOTES: These keep several weeks in air-tight containers. [Fat chance! They didn't even make it through the next day! S.C.]

COMMENTS: These can also be made from egg roll wrappers but they're three times as large. I prefer using won ton wrappers because I think their mini size makes them more attractive.

From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideburg; February 28 1991.

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