Italian Knot Pastries Recipe

Directions:

1. Prep time does not include chill time of dough
2. In a medium bowl, stir together the flour, salt, and sugar.
3. Add the egg, butter and vanilla, mix until dough becomes stiff.
4. Stir in the sherry 1 tablespoon at a time until dough is workable and smooth.
5. Cover and refrigerate for about 2 hours.
6. On a lightly floured surface, roll the dough out to 1/8 inch thickness.
7. Cut into long narrow strips, and tie into loose knots, do not pull tight.
8. Heat cooking oil to 375 degrees F (190 degrees C).
9. Oil should be about 1 1/2 to 2 inches deep.
10. Fry ties in hot oil for about 2 minutes, until they puff up and turn golden brown.
11. Drain on a brown paper bag or on paper towels.
12. Dust with confectioners sugar while still warm.