Fried Cookies

Recipe View In a large bowl, whisk together eggs and sugar until pale and thick, about 3-5 minutes.

Recipe View Beat in shortening, brandy, anise seeds (if using), and salt until well combined, about 1-2 minutes.

Recipe View Gradually beat in the flour until a dough forms. The dough should be smooth and not too sticky, about 3-5 minutes.

Recipe View Turn the dough out onto a lightly floured surface and knead into a smooth ball. Divide the ball into two equal pieces, wrap in waxed paper, and chill in the refrigerator for at least 2 hours, or preferably overnight.

Recipe View On a floured surface, roll out one piece of dough into a rectangle approximately 12 x 15 inches. Keep the other piece of dough refrigerated until ready to use.

Recipe View Using a pastry wheel or knife, cut the dough into strips approximately 6 x 1 inch.

Recipe View Make a vertical slit in the top 1/3 of each strip and pull the bottom end through the slit, or tie a knot in the center of each strip.

Recipe View Heat the vegetable oil in a deep frying pan or Dutch oven to 360 degrees F (185 degrees C). Use a thermometer to ensure accurate temperature.

Recipe View Carefully drop the strips into the hot oil, a few at a time, and fry until golden brown, about 1-2 minutes per side.

Recipe View Remove the fried cookies with a slotted spoon and drain on paper towels to remove excess oil.

Recipe View Allow the cookies to cool slightly, then generously sprinkle with confectioners' sugar before serving.