Italian Sfrappole Fried Cookies

• 2 cups all-purpose flour
• 2 eggs
• 1/4 cup butter
• 1/2 cup sugar
• 2 tablespoons rum
• 2 tablespoons chilled sweet white wine
• oil (for frying)
• powdered sugar or honey, to finish

1. Place the flour on a wooden board and make a well in the center.
2. Break the eggs into the well and beat lightly with a fork.
3. Add the butter, sugar, rum and wine and mix thoroughly with the eggs.
4. Using your hands, gradually incorporate the flour, starting from the inside of the well.
5. Work the dough into a ball.
6. Cover and refrigerate for 20 to 25 minutes.
7. Roll out the dough on a lightly floured surface until 1/4 inch thick.
8. Using a pastry wheel or sharp knife, cut the dough into strips 3/4 inch wide and 6 or 7 inches long.
9. Tie the strips in knots or pin in bows.
10. Pour oil into a large saucepan or deep fryer until 2 inches deep.
11. Heat the oil to 375u0b0F.
12. Using a slotted spoon, lower the bows a few at a time into the hot oil.
13. Turn the bows while cooking.
14. When golden brown on both sides, remove and drain on paper towels.
15. Arrange the bows on a platter and dust with powdered sugar, or drizzle with some honey.
16. Vogue Entertaining.

flour, eggs, butter, sugar, rum, chilled sweet white wine, oil, powdered sugar

Taken from www.food.com/recipe/italian-sfrappole-fried-cookies-78383 (may not work)