ITALIAN EASTER COOKIES

6 1/2 cups flour
1 dozen eggs, beaten
3 tbsp. sugar
3 tbsp. Mazola oil
1 tbsp. vanilla
1 tsp. salt

Mix above ingredients, if dough is too soft or sticky, add more flour.

Pinch off small piece of dough and roll, with hands, into long strip, about 5 to 6-inch length. Pinch ends together, like a doughnut shape.

Drop into a pan of boiling water and cook until cookies float to the top of the pan. If cookies stick to bottom of pan, lift with spatula to bring to top. Remove cookies from boiling water and drain in colander.

Lay each cookie on dish towel to dry. When dry, cut small slit, with knife, around edge of each cookie.

Bake at 400 degrees for 20 to 30 minutes. Remove from oven.

When cool frost with this frosting*:
1/2 cup flour
1/2 cup evaporated milk
1 tbsp. vanilla
1/2 tsp. salt

Mix frosting ingredients together well and frost top of each cookie.

*Editor's note:
The frosting recipe doesn't seem right to me but I'm including it anyways. I would use a thin icing made with confectioner's sugar, vanilla, and a small amount of milk of milk to glaze these.