These pan fried Hanukkah cookies are delicious and easy. For a surprising difference, we divided the dough into thirds and added three teaspoons of a liqueur (spicy Italian Strega, homemade Lemoncello, or sweet raspberry Chambord) to each batch.
makes about 3 dozen
6 tablespoons unsalted softened butter
1 1/4 cup sugar
grated peel of one lemon
1/2 teaspoon salt
4 eggs
3 1/2 cups flour
1 teaspoon baking powder
oil for frying
2 teaspoons ground cinnamon
Heat about 1 inch of oil to 360 degrees in heavy frying pan.
1. Cream butter and 1 cup of sugar in the bowl of an electric mixer until fluffy. Add lemon peel and salt. Beat in eggs, one at a time.
2. In a separate bowl sift together flour and baking powder. Fold the butter mixture into the flour.
3. Dough is sticky, so form into 1/2- 3/4-inch loose ball on the end of a spoon and carefully place into the hot oil. Fry until golden brown (about 2 - 3 minutes) turning once. Drain on paper towel.
4. Combine the remaining 1/4 cup of sugar with the cinnamon and sprinkle on the still hot cookies. Allow to cool and enjoy.
