Snowflakes

Instructions

1. 1

   Vegetable oil Powdered sugar Mix eggs, 2 tablespoons oil, the baking powder and salt in large bowl with spoon. Gradually stir in enough flour to make a very stiff dough. Turn onto lightly floured surface. Knead 5 minutes. Heat oil (at least 1 inch deep) in Dutch oven to 375º. Roll half of dough at a time as thin as possible on generously floured surface, turning dough frequently to prevent sticking. (Dough will bounce back; continue rolling until it stays stretched out.) Cut dough into 3-inch squares, hexagons or circles, using pastry wheel, knife or cookie cutter. Fold pieces into fourths. Cut random designs into edges.* Open folded dough. Fry 2 or 3 opened dough pieces at a time about 30 seconds or until light brown. Turn quickly and fry about 30 seconds or until light brown on other side. Drain on paper towels. Cool completely. Sprinkle with powdered sugar just before serving. *Cut all pieces before starting to fry, placing them on lightly floured surface. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "42 Cookies" Page 200 Protein; 4g Carbohydrate; 13mg Cholesterol; 23mg Sodium Other Carbohydrates Cut these snowflake cookies just as you would fold paper snowflakes. Canape cutters can also be used to cut designs in the dough. For a quick and easy way to sprinkle cookies, keep a salt shaker filled with powdered sugar in your cupboard.