Raggedy britches
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter; softened |
| 2 | cups | Sugar |
| 6 | Egg yolks; lightly beaten | |
| 2 | Whole nutmegs; grated | |
| 2 | Lemons; grated rind only | |
| 6 | cups | Flour; sifted |
| 6 | Egg whites; stiffly beaten Hot oil for frying Powdered Sugar | |
Directions
BARB DAY
Cream together the butter and sugar, slowly add egg yolks, nutmeg and lemon rind. Stir this mixture into sifted flour and fold in the stiffly beaten egg whites. The dough will be soft but manageable. If too soft, cover the bowl and chill for several hours. Roll out small amounts of the dough at a time on a floured board, keeping the rest chilled until ready to use. Roll dough about ¼ inch thick and cut into strips 1 X 6". Fold the strips in half and twist them several times, twisting them together.
Fry until golden brown in oil heated to 375 degrees F. When done, remove from oil and drain on paper towels. Dust generously with sifted powdered sugar. Keep fresh in a covered tin. Make 7 dozen.