• Cooking Time: 5 minutes
  • Servings: 8 to 10 dozens
  • Preparation Time: 35 to 45 minutes


Our family loves any kind of fried cookie, and this one is from my Aunt Evelyn.


  • 12 eggs room temp. (beaten)
  • 1 lb. sugar
  • 1/2 lb. oleo (melted)
  • 1 T. baking powder
  • rind of 1 lemon and 1 orange
  • 2 tsp. vanilla
  • 6 cups flour (more if needed)
  • Oil for frying


  • Mix eggs, sugar, cooled oleo, rind and vanilla in a bowl.
  • Sift together the flour and baking powder.
  • Make a well with the flour on a board or granite counter.
  • Pour liquids in center of well.
  • Working the flour into the liquids from the center.
  • Knead the dough until it is a soft consistency. You may need to add more flour to the board as you work it.
  • Cut a piece of the dough and roll it out to about 1/8 inch.
  • You can take two strips, pinch them together at one end and braid over each strip and then pinch together in a circle.
  • Another option is to wrap a strip around metal cones. Keep the strips touching each other as you wrap from bottom to top.
  • Fry in a large skillet with about 3 inches of vegetable oil. Make sure oil is hot before you drop in the dough.
  • Place a cooling rack on top of a cookie sheet. Drain cookies on that.
  • If you are using the cones, pull them out as soon as they are cool for you to touch.
  • When the cookies are cool, sprinkle with powdered sugar.
  • If you made cones, fill them with an instant vanilla pudding right before you are ready to server or they will get soggy. Sprinkle with powdered sugar.

Categories: Cookies 
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