Comare Rosali's Nacatoli Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 Eggs
30 tbsp of Sugar = 2 cups
⅔ cup of Oil
½ cup melted Crisco, cooled
½ cup Anisette
1 tsp baking powder
Approximately 12 cups of pastry flour
Oil to deep fry
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Directions: |
Directions:Mix eggs and sugar in bowl. Beat until somewhat fluffy. Add oil and
melted Crisco and Anisette. Add baking powder and flour.
The secret to this recipe is to knead the dough until it has little "eyes"
when cut into. It will not fry right if the little holes aren't there.
In a heavy pot or deep frier, add oil to a depth of 4" and heat to fry.
Hints:
Roll dough into long thin ropes (Ropes should be cut 5 to 6 inches long
and then twisted into a single loop bow. Place each bow into the heated
oil to deep fry until golden brown. Don't fry too fast. Drain on a paper towel. |
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Personal
Notes: |
Personal
Notes: Added tips and suggestions from Commare Carmela :
Do not add too much flour when kneading dough.
Allow patter to rest for a half-hour before rolling out for frying.
Dough is ready when it is only slightly tacky when poked.
Do not allow patter to get wet with water before frying.
When frying cookies don't allow cookies to lay on the bottom of the pan as
they could burn or blacken. I remember Dad constantly stirring the pot as the cookies fried so that they wouldn't sink to the bottom and burn.
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