Italian Ties Recipe

Ingredients
<br>- 2 ¼ cups all-purpose flour
<br>- 2 tablespoons white sugar
<br>- 1 pinch salt
<br>- 1  egg
<br>- 1 teaspoon vanilla extract
<br>- 2 tablespoons butter, melted
<br>- 3 tablespoons sherry
<br>- 1 cup vegetable oil for frying
<br>- ⅓ cup confectioners' sugar for decoration
<br><p></p>Directions
<br>step 1: In a medium bowl, stir together the flour, salt,  and sugar. Add the egg, butter and vanilla, mix until dough becomes stiff. Stir in the sherry 1 tablespoon at a time until dough is workable and smooth. Cover and refrigerate for about 2 hours.
<br>step 2: On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into long narrow strips, and tie into loose knots, do not pull tight. Heat cooking oil to 375 degrees F (190 degrees C). Oil should be about 1 1/2 to 2 inches deep. Fry ties in hot oil for about 2 minutes, until they puff up and turn golden brown. Drain on a brown paper bag or on paper towels. Dust with confectioners sugar while still warm.
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Ingredients
- 2 ¼ cups all-purpose flour
- 2 tablespoons white sugar
- 1 pinch salt
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 3 tablespoons sherry
- 1 cup vegetable oil for frying
- ⅓ cup confectioners' sugar for decoration

Directions
step 1: In a medium bowl, stir together the flour, salt, and sugar. Add the egg, butter and vanilla, mix until dough becomes stiff. Stir in the sherry 1 tablespoon at a time until dough is workable and smooth. Cover and refrigerate for about 2 hours.
step 2: On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into long narrow strips, and tie into loose knots, do not pull tight. Heat cooking oil to 375 degrees F (190 degrees C). Oil should be about 1 1/2 to 2 inches deep. Fry ties in hot oil for about 2 minutes, until they puff up and turn golden brown. Drain on a brown paper bag or on paper towels. Dust with confectioners sugar while still warm.

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