Thin Wandies Food

THICK WANDIES

Steps:

• Heat 2 inches oil in a deep-fryer or deep cast iron skillet to 375 degrees F (190 degrees C).
• In a large bowl, beat the eggs, sugar, vanilla, heavy cream baking powder and salt with an electric mixer until smooth and well blended. Gradually mix in the flour, 1 cup at a time until the batter is too stiff to stir. Turn out onto a floured surface and knead in enough additional flour to make a smooth and soft dough. Roll out pieces of dough to 1/4 inch thickness. Cut into 2x3 inch rectangles. Make a slit in the center of the square but do not go all the way to the ends.
• Fry cookies in hot oil, turning once, until golden. Drain in a colander. When the cookies are all fried, place them into a large container and dust them with confectioners' sugar.

THIN WANDIES

Steps:

• Heat oil in deep-fryer or large heavy skillet to 375 degrees F (190 degrees C).
• In a large bowl, whisk together eggs, vanilla and melted butter until well blended. Mix in the salt and baking powder. Gradually stir in flour with a wooden spoon until dough is stiff. Turn out onto a floured surface and knead in as much flour as necessary to make a smooth stiff dough. Dough should not be sticky. Roll the dough out paper thin and cut into 3 inch squares.
• Fry in the hot oil, turning once until golden. Drain in colander and place them into a waxed paper lined bushel basket. Dust with confectioners' sugar when cool.

THIN WANDIES

Steps:

• Heat oil in deep-fryer or large heavy skillet to 375 degrees F (190 degrees C).
• In a large bowl, whisk together eggs, vanilla and melted butter until well blended. Mix in the salt and baking powder. Gradually stir in flour with a wooden spoon until dough is stiff. Turn out onto a floured surface and knead in as much flour as necessary to make a smooth stiff dough. Dough should not be sticky. Roll the dough out paper thin and cut into 3 inch squares.
• Fry in the hot oil, turning once until golden. Drain in colander and place them into a waxed paper lined bushel basket. Dust with confectioners' sugar when cool.

ITALIAN BOWTIE PASTRY (WANDAS)

Steps:

• In one bowl, mix flour, salt and sugar.
• In a separate bowl, blend egg, butter and vanilla.
• Make a well in the dry ingredients and add the egg mixture, mix until a stiff dough forms.
• Add sherry a tablespoon at a time until the dough becomes smooth and pliable.
• Cover and chill 2 hours.
• Roll out chilled dough on a floured surface to 1/8 inch.
• Cut narrow strips and twist into loose knots.
• Fill deep fryer or heavy pot with 1-1/2 to 2 inches of oil.
• Heat to 375 degrees F.
• Fry cookies until they puff and turn golden brown (about 2 minutes).
• Drain on paper towels or brown bags.
• Dust with sugar while still warm.

WANDIES

Steps:

• In a large bowl, beat the eggs, sugar, vanilla, orange extract, orange zest, orange juice concentrate and heavy cream until very well blended. Stir in the baking powder and salt. Gradually mix in enough flour to form a soft but firm dough.
• Heat 2 inches of oil in a deep cast iron skillet or electric skillet to 375 degrees F (190 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into 3x2 inch squares and make a slit in the middle of each one.
• Fry on each side in the hot oil until golden brown. Add more oil to the skillet as needed. When cooled dust cookies with confectioners' sugar.