Many of our holiday traditions center around the foods my mother made while I was growing up. These cookies, which we called "Strufoli", bring back wonderful memories. —Sue Seymour, Valatie, New York
- 1 tablespoon sugar
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 eggs
- 2-1/2 cups all-purpose flour
- Oil for deep-fat frying
- 1 cup honey
- Candy sprinkles
- In a bowl, combine sugar, lemon peel, vanilla and salt. Add eggs and 2 cups flour; mix well. Turn onto a floured surface and knead in remaining flour (dough will be soft). With a floured knife or scissors, cut into 20 pieces. With hands, roll each piece into pencil shapes. Cut "pencils" into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2 minutes per side or until golden brown. Drain on paper towels. Place in a large bowl. Heat honey to boiling; pour over cookies and mix well. With a slotted spoon, spoon onto a serving platter and slowly mound into a tree shape if desired. Decorate with candy sprinkles. Cool completely. Yield: about 15 dozen.
Originally published as Italian Holiday Cookies in Country Woman Christmas 1996, p27
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