Cannariculi (Honey Cookies)
4 cups Flour
1 cup Marsala Wine
2 Large Eggs
4 teaspoons Sugar
1 pinch Salt Oil for deep frying
Honey
Make a well in flour in mixing bowl or on work surface.
Add wine,
eggs,
sugar, and salt.
Mix well, until thoroughly blended.
Knead dough
vigorously
until smooth and glossy.
If using processor, continue mixing for at
least 1
minutes after ingredients are combined.
Roll dough to an 1/8"
thickness or
less.
Cut dough into 2" squares, starting with 1 corner, roll each
square of
dough loosely on the diagonal to form pastry roll about the thickness
of a
pencil.
Meanwhile, heat oil for deep frying.
Fry pastries by batches
in hot
oil until golden brown, being careful not to crowd pan.
Use a slotted
spoon
to remove fried pastries from oil.
Drain on paper towels.
Transfer to
serving platter.
Drizzle honey over top or dip Cannariculi into
honey.
Makes
4 to 5 dozen
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Candlemas Cookies
1/2 cup sugar
2 tablespoons butter Small pinch of salt
1 egg
1 cup flour
1. In a medium bowl, cream the sugar, butter and salt together with
the back
of a wooden spoon until a regular, crumbly consistency results.
Beat
in the
egg, then gradually stir in the flour.
Knead slightly on a lightly
floured
board until smooth.
2. Roll walnut-sized lumps on a board or between
the
palms of your hands into tapered sausage shapes, then place them on a
lightly buttered flat baking sheet.
With a sharp knife, make a slit
the
length of each, about 1/4-inch deep.
Leave in a warm place, covered
with a
towel, for 1 to 2 hours.
3. When ready to bake, preheat the oven to
350
degrees.
Bake for about 25 minutes, or slightly less, until lightly
golden.
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