Crullers

• 1/3 c. granulated sugar
• 1/4 c. light butter
• 2 eggs
• 2 tsp. skim milk
• 1/2 tsp. salt
• 1/4 tsp. ground mace
• 1/2 tsp. ground nutmeg
• vegetable oil for frying
• powdered sugar

1. Cream together sugar and butter until light and fluffy.
2. Add eggs, one at a time.
3. Beat well after each addition.
4. Add skim milk.
5. Mix together flour, salt, nutmeg and mace.
6. Mix into the creamed mixture.
7. Chill on lightly floured surface, roll out half of the dough to 16 x 10-inch rectangle.
8. Cut into 2 inch squares. Repeat with rest of dough.
9. Deep fry in vegetable oil until golden brown on each side.
10. Dust with powdered sugar.
11. Yield:
12. 65 cookies. Carbohydrate 5 g, protein 0 g, fat 6 g, calories 74.
13. One cookie = 1/2 fruit exchange, 1 fat exchange.

sugar, light butter, eggs, milk, salt, ground mace, ground nutmeg, vegetable oil, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302353 (may not work)