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Italian Holiday Cookies

Many of our holiday traditions center around the foods my mother made while I was growing up. These cookies, which we called “Strufoli”, bring back wonderful memories.


1 tablespoon sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon salt
4 eggs
2-1/2 cups all-purpose flour
Oil for deep-fat frying
1 cup honey

Candy sprinkles

METHOD Deep-Frying
PREP 20 min.
COOK 15 min.
TOTAL 35 min.


In a mixing bowl, combine sugar, lemon peel, vanilla and salt. Add eggs and 2 cups flour; mix well. Turn onto a floured surface and knead in remaining flour (dough will be soft). With a floured knife or scissors,cut into 20 pieces. With hands, roll each piece into pencil shapes. Cut “pencils” into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2 minutes per side or until golden brown. Drain on paper towels. Place in a large bowl. Heat honey to boiling; pour over cookies and mix well. With a slotted spoon, spoon onto a serving platter and slowly mound into a tree shape if desired. Decorate with candy sprinkles. Cool completely. Yield: about 15 dozen.

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