Diana's Desserts - www.dianasdesserts.com
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Sweet Butterflies-Farfallette Dolce
in Diana's Recipe Book
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| Servings: Makes 24 cookies |
| Comments: 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. |
Ingredients:  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 |
| Instructions: 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 |