Ingredients
- 2-1/2 cups flour
- 2 large eggs
- 1/2 t baking powder
- 1/4 t salt
- 1/4 cup sugar
- 3 T olive oil
- 1/4 cup Marsala wine
- zest of 1/4 orange
- 1 t vanilla extract
- additional drops of water to moisten if needed
- 3/4 cup canola oil for frying (or less if you can get by)
Preparation
Step 1
Bugie Cookies Preparation
In a large bowl (you can start with a mixer - but you're going to have to get your hands in there), combine flour, eggs, baking powder, salt, sugar, wine, zest, vanilla and olive oil. Mix lightly and then mix with your hands to thoroughly combine. The dough will be dry - it is better for frying. f the dough is too dry and does not combine, you may add some water or even a little more olive oil to moisten. You do not want a wet, sticky dough.
Lightly flour a work surface. Break off 1/4 of the dough and roll thinly (1/4 of inch thickness or less). If you have a pasta machine you could use that to get a thin dough. Using a ravioli cutter or pizza cutter, cut into strips about one inch wide and 4-6 inches long. Put strips on wax paper until ready to use.
In a large frying pan, heat your oil to almost smoking. (I am paranoid about fire, so I will sacrifice one strip - and put it in early - and wait for that to sizzle before I add the others.) Using tongs or a spatula, turn until strips are lightly brown. Drain on paper towels. Cool a bit and then sift powdered sugar over it. Delicious served warm or at room temperature.
You may freeze (unsugared) in an airtight container for up to one week. Rewarm in the oven (350 degrees F) for about ten minutes, Sift sugar over them and serve.