Another grandma cookie classic. Great for when you have leftover frying oil post-doughnut (or St Joseph cake) making.
Somewhere there’s an old typed-up recipe from Grandma, but it’s basically a sweet pasta dough, deep fried and covered in powdered sugar. I can’t even think of any fabulous way to improve on it …
1 beaten egg
1 T sugar
1/4 teaspoon salt
1 t vanilla
1 cup flour
Bring the dough together like you’re making pasta and knead it out on a clean work surface. You will probably need to add a tiny bit of water as well — I put a few tablespoons of warm water into the emptied mixing bowl (to let it pick up more of the dough bits) and wet my hands as I knead it. You can let it rest a bit to help it absorb everything.
Roll it through a pasta press to nearly the thinnest setting. Slice the strips with a ravioli cutter into 1/2 x 6 inch ribbons (the skinnier they are the easier they are to tie). Tie each piece into a loose knot.
Deep fry at 350 F — don’t let the oil get much cooler than that. They will puff up beautifully and then flip them over to get both sides very lightly browned. They only need about a minute of frying time if the oil is hot enough.
Drain and dust with powdered sugar.
