"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sosole Recipe

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This recipe for Sosole, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Gioiello Scognamillo

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks
1 whole egg
1/2 tsp. salt
1/4 cup confectioners' sugar
1 tbsp. rum flavoring
1 tsp. vanilla extract
1 cup flour

Directions:
Directions:
Heat deep fat to 375. Beat egg yolks, egg and salt together until very stiff (about 10 minutes). Blend in confectioners' sugar and flavorings. Add flour all at once; mix well. Turn dough onto well floured board; knead until surface of dough is blistered in appearance (about 7 minutes). Divide dough in halves and roll out each half very thin. With pastry wheel or knive, cut dough into diamond or rectangles (strips). Fry until delicately browned in deep hot fat about 1/2 minute on each side. Turn quickly and brown on both sides. Drain on absorbent papaer. Sprinkle with confectioners sugar just before serving.

Number Of Servings:
Number Of Servings:
2-3 dozen
Personal Notes:
Personal Notes:
A lot of Europeans make cookies similar to this. My family calls them Sosole, but they're also known as Hrustule in Croation. My Aunt Stella's family calls them Bugie which is the Italian word for lies--because, if you're not careful, they fall apart.

 

 

 

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