DEEP FRIED NEW YEAR'S COOKIES

"Deep fried balls of dough rolled in cinnamon sugar are a New Year's Day tradition in many parts of Italy. Serve these doughnut-like treats for breakfast. They also make a festive dessert."

1/2 cup plus 1 tablespoon sugar, divided use
1 teaspoon ground cinnamon
1 cup warm water (105-110 degrees F)
1 package (2 1/4 teaspoons) active dry yeast
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
4 cups vegetable oil or canola oil for frying

Combine 1/2 cup of sugar and the cinnamon in small bowl. Set aside.

Pour warm water into large mixing bowl and sprinkle with yeast. Let stand 5 minutes to dissolve. Stir in flour, salt and remaining 1 tablespoon sugar until very wet dough forms. Cover bowl with plastic wrap and let rise at room temperature until it has puffed up and doubled in size, about 45-60 minutes.

Heat oil in large, deep pot to 365 degrees F. Line a rimmed baking sheet with paper towel. Spread cinnamon sugar mixture on another rimmed baking sheet.

Dip soup spoon into hot oil and use oil-coated spoon to scoop up a heaping spoonful of dough. Use another soup spoon to scrape the dough into the pot. Repeat with as many spoonfuls as will fit comfortably in the pot without touching each other. Fry, turning once, until the cookies are golden, 1 to 1 1/2 minutes. Remove with slotted spoon and let drain on paper-towel-lined rimmed baking sheet.

After all the cookies have been fried (and while they are still warm), transfer them to the sheet with the cinnamon-sugar and roll them in sugar to coat. Serve immediately.

Makes about 18 puffed cookies
Adapted from source: Mom's Big Book of Cookies by Lauren Chattman