Thick Wandies Recipe
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"This recipe has been perfected over the years and this is the best yet. We have even frozen these cookies with no problem. A shortcut to note: We use a pasta machine to roll strips of the dough and then cut."
Original recipe yield: 9 dozen.
- Prep Time:
- 45 Minutes
- Cook Time:
- 5 Minutes
- Ready In:
- 4 Hours
- Servings:
- 108
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Thick Wandies INGREDIENTS:
- 10 eggs
- 2/3 cup white sugar
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 8 teaspoons baking powder
- 1 teaspoon salt
- 8 cups all-purpose flour
- 2 quarts oil for frying
- 2 cups confectioners' sugar for dusting
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Thick Wandies DIRECTIONS:
- Heat 2 inches oil in a deep-fryer or deep cast iron skillet to 375 degrees F (190 degrees C).
- In a large bowl, beat the eggs, sugar, vanilla, heavy cream baking powder and salt with an electric mixer until smooth and well blended. Gradually mix in the flour, 1 cup at a time until the batter is too stiff to stir. Turn out onto a floured surface and knead in enough additional flour to make a smooth and soft dough. Roll out pieces of dough to 1/4 inch thickness. Cut into 2x3 inch rectangles. Make a slit in the center of the square but do not go all the way to the ends.
- Fry cookies in hot oil, turning once, until golden. Drain in a colander. When the cookies are all fried, place them into a large container and dust them with confectioners' sugar.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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