Italian Strufoli

• 3 c. all-purpose flour
• 1 1/4 c. granulated sugar
• 1/2 tsp. salt
• 3/4 c. solid shortening
• 2 eggs (room temperature)
• 1 1/2 tsp. baking powder
• 1 1/2 c. honey
• confectioners sugar
• crushed walnuts or pecans

1. In a large
2. bowl,
3. addtlour, sugar, salt, shortening, eggs and bakingtowdertn
4. the
5. ordertiven.tdd
6. a little water, just enough to hold the dough together.
7. If it gets too sticky, add
8. a
9. little
10. more
11. flour.
12. Roll dough into a ball. Break off small pieces of dough and roll between floured hands into a
13. long roll that resembles a pencil.
14. Place on board and cut into 1/2 inch pieces.
15. Fry in hot oil until golden.try a small amount
16. at atime.
17. Remove from hot oil with a slotted spoon and
18. drain
19. on brown paper until cooled.
20. In a deep pan, heat honey.
21. Drop in cooked balls and stir until coated.
22. Lift out
23. quickly
24. and
25. place on
26. a
27. large platter.
28. Mound high in center;
29. sprinkle
30. with confectioners sugar, crushed nuts and colored sprinkles if desired.

allpurpose, sugar, salt, solid shortening, eggs, baking powder, honey, confectioners sugar, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740691 (may not work)