Title: Mrs Rubenstein's Snowflake Cookies
Categories: December 19
Yield: 1 servings

1/2 c Confectioners' sugar
1 ts Cinnamon
1 c Plus 2 tablespoons
-all-purpose flour
2 lg Eggs; beaten lightly
2 tb Granulated sugar
Vegetable oil for
-deep-frying

In a small bowl with a fork stir together the confectioners' sugar and the
cinnamon until the mixture is combined well. In a bowl with a fork blend
the flour, the eggs, the granulated sugar, and a pinch of salt until the
mixture forms a dough. On a lightly floured surface knead the dough until
it is soft and elastic, roll it out slightly less than 1/4 inch thick, and
cut into 2-inch squares. Make a 1-inch slit through the center of each
square and pull one corner of the square through the slit.

In a heavy kettle heat 3 inches of the oil until it registers 375F. on a
deep-fat thermometer and in it fry the cookies in batches for 1 minute on
each side, or until they are pale golden. Transfer the cookies as they are
fried with a slotted spoon to paper towels to drain and, while they are
still warm, sprinkle them with the cinnamon sugar.

Makes about 35 cookies.

Gourmet December 1993

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