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Title: Fried Diamond Twists: Fattigmanns Bakkels
Categories: Cookie Dessert
Yield: 1 Servings
| 1 T | B butter -- melted | |
| 1 | /3 c | cream |
| 1 | /3 c | sugar |
| 1 | /2 t | s salt* |
| 6 | egg yolks | |
| 2 c | Pillsbury's Best All Purpose | |
| : | Flour* -- sifted | |
| 1 | /4 t | s French's Cinnamon,Cardamom, |
| : | or Nutmeg -- optional | |
| 1 T | B lemon rind (optional) -- | |
| : | grated | |
| : | fat | |
| : | confectioners' sugar |
FRY at 350 degrees about 2 minutes. MAKES 5 to 6 dozen. Blend together the butter, cream sugar, salt, and egg yolks. Beat with electric mixer or rotary beater until well blended. Add gradually 2 to 2 1/4 cups flour to form a stiff dough. If desired, add cinnamon, cardamom or nutmeg or grated lemon rind. Blend thoroughly. Roll out dough, one-fourth at a time, on floured surface to 1/16-inch thickness. Chill remaining dough until ready to use. Cut in strips about 1 1/2 i nches wide with pastry wheel or sharp knife. Then cut diagonally at 4-inch ntervals. Make 2-inch slit lengthwise in center of heach piece, then slip one end through slit. Fry in hot deep fat (350 degrees) until delicately browned, about 1 minutes on each side. Drain on absorbent paper. Sprinkle with sifted confectioners' sugar. *For use with Pillsbury's Best Self-Rising Flour, omit salt.
Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
From: Ngavlak@aol.Com Date: 16 Oct 97 Mastercook Recipes (Mailing List) Ä
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