Italian Ribbon Cookies
From the kitchen of: Yolanda Caccamo Quackenbush
* 2 large eggs
* 1/2 cup of granulated sugar
* 2 tsp. baking powder
* 1/3 cup of Vegetable Oil
* 1/3 cup of 2% or Whole Milk
1 tsp. of vanilla
* 2 1/2 cups of Flour (plus more for rolling later)
* Vegetable Oil for frying
* Confectioners Sugar to sprinkle on top of the ribbons in the end.
* Honey for dipping (optional)
Special Tools Needed:
* A Rolling Pin
* A large flat surface (I use an Extra Large Wooden Board)
* A pizza cutter, knife, or a ravioli cutter (I used a ravioli cutter, because I like the ruffled look on the edge)
* An oil draining station with paper towel
* In a large bowl mix the eggs, and sugar with a whisk
* Add the vegetable oil, milk and vanilla and mix again very well
* Sift the Flour and baking powder into the wet mixture and at this pint mix with a wooden soon or strong spatula, until it forms a dough. (The dough should resemble the texture of cut out cookie dough)
* On a flat surface, cover with a little flour and save some on the side in case you need more
* Take about a tennis ball size of dough and roll it out with a rolling pin until it is about 1/8 of an inch thick. You can make yours thinner if you prefer a thinner ribbon. They do rise when they fry.
* Cut into about 1/2 by 3 1/2 inch strips. Once you have the strips you can choose to keep them flat ribbons or fold them over into different ribbon look (like the breast cancer ribbon shape). I mix them up and do both. It makes them look very pretty.
* Meanwhile, in a pot for frying, fill the pot at least 3 inches deep with Vegetable Oil and heat until hot.
* Once the Oil is sizzling lower it to a medium/med low heat
* Drop one of the ribbons on into the hot oil, just to test one out to make sure the oil is the right temperate.
* Once you feel the oil is at the perfect temperature you can start to fry the rest by placing about 7 ribbons in the oil at a time. If you put any more, you will not be able to remove them quick enough and they will burn.
*Once one side of the ribbon is a very lightly golden, flip it over for a few more seconds on the opposite side and remove them with a large fork onto paper towel to drain.
* Once all the ribbons are fried, put some paper towel on a serving platter, arrange the ribbons on top and sprinkle with powdered sugar.
* My family likes to dip them in honey and eat them while they are hot.
* You can wrap the Ribbons in plastic wrap or store in an airtight container for 2-3 days.