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Sweet Butterflies-Farfallette Dolce

in Diana's Recipe Book

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Servings: Makes 24 cookies
An Italian Hanukkah treat, these cookies are formed from ribbons of dough that are tied into butterfly shapes, then fried in oil. They’re sure to please the entire family. Tucked inside a napkin-lined basket, the cookies make a delectable gift.

2 egg yolks
1/3 cup granulated sugar
1 tsp. fresh lemon juice
1/4 cup milk
1 tbsp. sweet kosher wine, such as Concord grape wine
1 tbsp. olive oil, plus more for frying
1 1/2 cups all-purpose flour
1/4 tsp. salt
Sifted confectioners' sugar for sprinkling

In a large bowl, using a handheld electric mixer, beat the egg yolks on high speed until well blended, then beat in the granulated sugar. Beat in the lemon juice, milk, wine and the 1 tbsp. olive oil. Reduce the speed to low and gradually add the flour and salt, beating well after each addition. Turn the dough out onto a floured board and knead until smooth. Cover with a kitchen towel and let rest for 30 minutes.

Roll out the dough to 1/8 inch thickness. Using a pastry cutter or a sharp knife, cut the dough into strips 6 inches long and 3/4 inch wide. Tie each strip into a knot so the ends resemble thin butterfly wings.

Line a baking sheet with paper towels. In a deep fryer or deep, heavy pot over medium-high heat, pour in oil to a depth of 5 inches and heat to 370°F (187 degrees C) on a deep-frying thermometer. Working in batches, fry the cookies, turning once, until golden brown on both sides, about 3 minutes. Using a slotted spoon, transfer the cookies to the prepared baking sheet. Let cool, then sprinkle with confectioners' sugar. Makes about 24 cookies.

Source: Adapted from, The Gourmet Jewish Cookbook by Judy Zeidler

Date: November 30, 2003

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