Chinese Butterfly Cookies
Yield: About 80
Ingredients:
1 Package won ton wrappers
1 c Powdered sugar
**Also try using granulated sugar and cinnamon as well as the powdered
sugar. All were equally good.
Oil for deep frying
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.
From "The Chinese Village Cookbook." A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.
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