Chinese Butterfly Cookies Recipe

  • 1 Package won ton wrappers
  • 1 c Powdered sugar
  • Oil for deep frying

  1. 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.
  2. COOKING: Deep fry butterflies until golden, about 1 minute or less. Drain on paper towel. Sift powdered sugar over both sides. Cool.
Yield: 1 servings (about 80 butterfly cookies)

DO-AHEAD NOTES: These keep several weeks in air-tight containers.

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