"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Honey Balls (Pignolata) Recipe

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This recipe for Honey Balls (Pignolata), by , is from The Anzilotti Families' Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Terry Anzilotti

Category:
Category:

Ingredients:  
Ingredients:  
1 c. flour
2 heaping tsp. Crisco
2 tsp. powdered sugar
1 tsp. vanilla
1 tsp. milk
2 eggs
honey

Directions:
Directions:
Sift flour and blend with Crisco, just as you would pie crust. Add sugar. Beat eggs, vanilla, and milk together. Add to flour and mix. If too sticky, add more flour and knead until easy to roll. Roll by hand into rolls as thin as a pencil. Then cut into " pieces.

Heat oil in deep skillet and fry a few pewees at a time until golden brown. Drain on paper towels or brown paper bag.

Heat honey in a pot. When hot, pour in fried dough pees and keep turning until they are all coated. Place on paper dishes or cupcake papers. Decorate with candy sprinkles (colored).

Personal Notes:
Personal Notes:
This was Anna Traina's recipe and GP's favorite Christmas cookie.

 

 

 

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