How to Make Fried Cookies

In a large bowl beat together eggs and sugar., Then beat in shortening, brandy, anise seeds (optional) and salt. , Beat in the flour gradually., Flour a surface and knead the dough into a soft ball., Roll one piece of dough into a rectangle...

11 Steps 1 min read Medium

Step-by-Step Guide

  1. Step 1: In a large bowl beat together eggs and sugar.

    When a thick and light color stop.
  2. Step 2: Then beat in shortening

    , Be careful not to beat to fast to avoid spilling. , Divide the ball into two equal pieces, wrap then in waxed paper and chill in refrigerator for at least two hours. , The other piece of dough should be left in the refrigerator until its ready to be rolled.

    Using pastry wheel, cut the dough into strips 6 x 1 inch. , Draw the bottom end of it through OR tie a knot in the center.

    Repeat with remaining dough and set aside. ,, Deep fry the strips until golden brown.

    Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar. ,
  3. Step 3: brandy

  4. Step 4: anise seeds (optional) and salt.

  5. Step 5: Beat in the flour gradually.

  6. Step 6: Flour a surface and knead the dough into a soft ball.

  7. Step 7: Roll one piece of dough into a rectangle approximately 12 x 15 inches.

  8. Step 8: Make a vertical slit in top 1/3 of the strip.

  9. Step 9: Heat some oil in a deep frying pan to 360 degrees F

  10. Step 10: (185 degrees C).

  11. Step 11: Finished.

Detailed Guide

When a thick and light color stop.

, Be careful not to beat to fast to avoid spilling. , Divide the ball into two equal pieces, wrap then in waxed paper and chill in refrigerator for at least two hours. , The other piece of dough should be left in the refrigerator until its ready to be rolled.

Using pastry wheel, cut the dough into strips 6 x 1 inch. , Draw the bottom end of it through OR tie a knot in the center.

Repeat with remaining dough and set aside. ,, Deep fry the strips until golden brown.

Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar. ,

About the Author

J

Jerry Gibson

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