BUTTERFLY COOKIES
| Amount | Measure | Ingredient -- Preparation Method |
| 1 | package | Won ton wrappers |
| 1 | cup | Powdered sugar |
| Oil for deep frying |
Categories: Chinese, Cookies, Ceideburg 2
Yield: 1 servings
You might also try using granulated sugar and cinnamon as well as the powdered sugar. All were equally good.
Yield: About 80
PREPARATION: Cut each won ton wrapper into 2 rectangles. Lay one rectangle on top of the other to form a double thickness. Make
three 1/2-inch slits in the center, lengthwise. To form a bow, pull
one end through the middle slit.
COOKING: Deep fry butterflies until golden, about 1 minute or less. Drain on paper towel. Sift powdered sugar over both sides. Cool.
DO-AHEAD NOTES: These keep several weeks in air-tight containers.
COMMENTS: These can also be made from egg roll wrappers but they're three times as large. I prefer using won ton wrappers because
I think their mini size makes them more attractive.
From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Buena Press, San Francisco.
1975.
Posted by Stephen Ceideburg; February 28 1991.
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This site was last updated 05/25/04