My Christmas cookie collection consists of twelve different kinds of cookies. These are all family favorites.
I have already posted about my Almond Crescents, no cook S’mores, Almond cups , Coconut Macaroons, Crisp sugar cookies, Chocolate Dipped Lady Fingers, and Oat Rageous Chocolate Chip Peanut butter, Neapolitan Cookies and Almond Crescents cookies.
1 tab. sugar
1 tea. grated lemon peel
1 tea. Vanilla exract1/2 tea. salt
4 eggs
1-1/2 cups of all-purpose flower
Oil for deep frying
1 cup of honey
Chocolate Candy sprinkles
Combine sugar, lemon peel, vanilla and salt. Add eggs and 2-1/2 cups of flour. Mix well. On a flowered surface roll out long tubes 1/2 inch thick. Cut on an angle 1/2 inch slices. Heat oil to frying temperature. put pieces of dough in oil and fry until golden brown. Put on paper towel so oil is drained. Pile Struffalas in a dish and drizzle with Honey and sprinkle chocolate candies.
1 tea. grated lemon peel
1 tea. Vanilla exract1/2 tea. salt
4 eggs
1-1/2 cups of all-purpose flower
Oil for deep frying
1 cup of honey
Chocolate Candy sprinkles
Combine sugar, lemon peel, vanilla and salt. Add eggs and 2-1/2 cups of flour. Mix well. On a flowered surface roll out long tubes 1/2 inch thick. Cut on an angle 1/2 inch slices. Heat oil to frying temperature. put pieces of dough in oil and fry until golden brown. Put on paper towel so oil is drained. Pile Struffalas in a dish and drizzle with Honey and sprinkle chocolate candies.
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