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Thick Wandies

  • Prep

    45 m
  • Cook

    5 m
  • Ready In

    4 h
MYRAMANI

MYRAMANI

This recipe has been perfected over the years and this is the best yet. We have even frozen these cookies with no problem. A shortcut to note: We use a pasta machine to roll strips of the dough and then cut.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 108 servings

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Nutrition

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  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Heat 2 inches oil in a deep-fryer or deep cast iron skillet to 375 degrees F (190 degrees C).
  2. In a large bowl, beat the eggs, sugar, vanilla, heavy cream baking powder and salt with an electric mixer until smooth and well blended. Gradually mix in the flour, 1 cup at a time until the batter is too stiff to stir. Turn out onto a floured surface and knead in enough additional flour to make a smooth and soft dough. Roll out pieces of dough to 1/4 inch thickness. Cut into 2x3 inch rectangles. Make a slit in the center of the square but do not go all the way to the ends.
  3. Fry cookies in hot oil, turning once, until golden. Drain in a colander. When the cookies are all fried, place them into a large container and dust them with confectioners' sugar.
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