Fried Norwegian Cookies
By Paula Deen
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Difficulty: Medium
Prep time: 15 minutes + 2 hours in refrigerator
Cook time: 20 minutes
Servings: Makes about 11 dozen cookies
Ingredients
- 2 large eggs, at room temperature
- 3 tablespoons granulated sugar
- ¼ cup Butter, melted
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1¾ to 2 cups All-purpose flour, divided
- Vegetable oil
- powdered sugar
Directions
Beat eggs and granulated sugar in large bowl with electric mixer at medium speed until thick and lemon colored. Beat in butter, milk and vanilla until well blended. Gradually add 1½ cups flour. Beat at low speed until well blended. Stir in enough remaining flour with spoon to form soft dough. Divide dough into 4 portions; cover and refrigerate until firm, at least 2 hours or overnight.
Working with floured hands, shape 1 portion dough on lightly floured surface. Roll out dough to 11-inch square. Cut dough into 1¼-inch strips; cut strips diagonally at 2-inch intervals. Cut a 1¼-inch slit vertically down center of each strip. Insert one end of strip through cut to form twist; repeat with each strip. Repeat with remaining dough.
Heat oil in a large saucepan to 365˚F. Place 12 cookies at a time in hot oil. Fry about 1½ minutes or until golden brown, turning cookies once with slotted spoon. Drain on paper towels. Dust cookies with powdered sugar. Cookies are best if served immediately, but can be stored in airtight containers for 1 day.