Italian Pastry Twists

These cookies are deep fried knots, traditionally flavored with vin santo, a sherry like Italian wine, served hot, dusted with powdered sugar, especially at Italian carnival time. From The Ultimate Cookie Book and posted for Zaar World Tour to Italy. Prep time includes chilling time.

• Ready In: 1 hr 22 mins
• Yields: 40 cookies

Ingredients

• 2 1⁄4 cups flour
• 1  egg
• 1  pinch salt
• 2  tablespoons granulated sugar
• 1 1⁄2 teaspoons vanilla extract
• 2  tablespoons  melted butter
• 3 -4  tablespoons sherry wine or 3 -4  tablespoons marsala, if you prefer the flavor
•  oil (for deep frying)
•  powdered sugar, for dusting

Directions

1. Sift flour into large mixing bowl.
2. Add egg, salt, sugar, vanilla and melted butter.
3. Mix with your hands until the mixture starts to come together.
4. When the dough becomes stiff, add enough sherry to make it soft and pliable.
5. Knead until smooth.
6. Warp in plastic wrap and chill for 1 hour.
7. Roll out pastry thin on lightly floured surface.
8. Cut into 40 strips 7 by ½ inches.
9. Tie each loosely into a knot.
10. Heat oil in pan to 375 degrees.
11. Deep fry the knots in batches for 2-3 minutes, until puffed up and golden.
12. Drain knots on paper towels.
13. Dust generously with powdered sugar.
14. Serve hot or cold.