Friedcookies Recipes

FRYING PAN COOKIES

Steps:

• Melt butter or margarine in heavy skillet. Add slightly beaten eggs. Stir in dates, sugar, salt and vanilla. Cook over low heat stirring constantly until thick and well blended.
• Have ready crisp rice cereal and chopped nuts in large bowl. Stir cooked mixture into them until coated.
• Chill. Put by teaspoonful on cookie sheet. Chill again. When cold roll in crisp rice crumb and coconut mixture or powdered sugar.

ROSETTES

Steps:

• In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
• Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
• Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
• To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.

DEEP FRIED COOKIES

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Mix pancake mix with water according to package directions.
• When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners' sugar and serve.

DEEP-FRIED COOKIES

Steps:

• On each of eighteen 4-in. wooden skewers, thread one cookie, inserting pointed end of skewer into filling. Freeze until firm, about 1 hour. , In a deep cast-iron skillet or deep fryer, heat oil to 375°. Place biscuit mix in a shallow bowl. In another bowl, combine egg and milk; whisk into biscuit mix just until moistened., Holding skewer, dip cookie into biscuit mixture to coat both sides; shake off excess., Fry cookies, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar before serving.

ROSETTES I

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.

ITALIAN SFRAPPOLE FRIED COOKIES

Steps:

• Place the flour on a wooden board and make a well in the center.
• Break the eggs into the well and beat lightly with a fork.
• Add the butter, sugar, rum and wine and mix thoroughly with the eggs.
• Using your hands, gradually incorporate the flour, starting from the inside of the well.
• Work the dough into a ball.
• Cover and refrigerate for 20 to 25 minutes.
• Roll out the dough on a lightly floured surface until 1/4 inch thick.
• Using a pastry wheel or sharp knife, cut the dough into strips 3/4 inch wide and 6 or 7 inches long.
• Tie the strips in knots or pin in bows.
• Pour oil into a large saucepan or deep fryer until 2 inches deep.
• Heat the oil to 375°F.
• Using a slotted spoon, lower the bows a few at a time into the hot oil.
• Turn the bows while cooking.
• When golden brown on both sides, remove and drain on paper towels.
• Arrange the bows on a platter and dust with powdered sugar, or drizzle with some honey.
• Vogue Entertaining.

FRIED SUGAR COOKIES

Steps:

• Sift flour and baking powder together.
• Add sugar, salt, egg and milk. Blend to make a smooth dough.
• Roll out and cut into 1/2"X1/4"X1" strips. (sprinkle with a little flour if difficult to cut).
• Heat oil in deep skillet 1/3 full to 330 degrees F.
• Fry dough pieces, adding one at a time, making sure they don't stick together. Remove from oil when and drain on paper towel when evenly browned.
• To make the icing, heat the sugar and water in a small saucepan over medium heat, constantly stirring until it thickens. If a small drop immersed in water hardens, it is ready.
• Add fried dough pieces to syrup and gently stir to coat all pieces evenly.
• Place cookies on cookie sheet covered with parchment paper and allow to cool and set.
• Place in ziplock type bag or other container once coating dries and hardens.

FRIED COOKIES

Steps:

• In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
• On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
• Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
• Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
• Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.