Italian wine cookies - this recipe came over from Italy in 1884
By Katherine Keener, North Jackson
INGREDIENTS
2 cups red wine
2 cups canola oil
2 cups water
12 cups flour
cutting board
old fashion wash board
baby fryer
1 quart of honey heated in med pot
large air tight container for storage
INSTRUCTIONS
- Put first three ingredients in a medium pan, bring to boil for about 3 minutes. Just a steady boil. put aside to cool. Once cool you slowly add 12 cups of four.
- I use a mixer with dough beaters, so dough will be well blended. Break dough down to bout 15 dough balls, set on flour surface, each dough ball you roll into an 18-inch long snake. Place on cutting board cut in one inch pieces. The next person rolls dough down wash board so it has marks of wash board on it.
- When you have two dozen done now you drop in baby fryer. They will float and be a golden brown. Using a strainer, spoon shake off oil and now drop into heated honey. I usually have two to three dozen in the honey at a time.
- After a few minutes take out and set on cooling racks.
- Now when cooled put in air tight container, you turn container over every few days so honey is evenly all over cookies.
Makes 12-14 dozen
