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Italian Holiday Cookies

 Italian Holiday Cookies
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
90 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

  • 1 tablespoon sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 eggs
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • Oil for deep-fat frying
  • 1 cup honey
  • Candy sprinkles

Directions

  • 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.