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Gigi - Sicilian Cookies
(from the Aeolian Islands in Sicily)

2 cups pre-sifted flour
6 ounces butter
2 large eggs
1/3 cup sugar
2 tablespoons dessert wine (malvasia or moscato)
2 teaspoons vanilla extract
Vegetable oil for frying
Confectioner's sugar for dusting

In a mixing bowl, combine the flour, butter, sugar, eggs, dessert
wine and vanilla extract. Work the mixture for about 10 minutes
into smooth dough, and set aside for 15 to 30 minutes.

Heat the vegetable oil to 375: F in a deep saucepan or deep fryer.
Form the dough into a flat loaf and then slice off 1-inch strips
and then roll them into 1/2-inch sticks. Cut the sticks into small
pieces about 1 inch long, then drop several at a time into the
frying oil, and cook until evenly golden. Remove the pieces from
the oil and place on a towel to drain the excess oil and let cool.

After the gigi have cooled, place them on a plate and dust with
confectioner's sugar. Serve with dessert wine.

There are several variations of this traditional Eolian fried
cookie, but this is the simplest version. It usually calls for
strutto or cooking lard, but I prefer to use butter, as they are
much tastier this way.


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