Deep Fried Twisted Cookie

6 eggs separated

6 cups flour -- no cake flour

1 3/4 cups sugar - can add more

1 jigger brandy - optional -- can use vanilla

3 tbsp. Crisco or butter

Confectioner’s sugar

Beat egg yolks until pale and thick.  Add brandy and Crisco.  Beat egg whites until stiff.  Add to first mixture.  Work in flour.  Knead on a floured board until elastic like bread and the dough no longer sticks to hands.  Roll out dough thin.  Cut dough into strips approximately 2 1/4” inches wide.  Cut again on the diagonal, 2 1/4” wide forming a diamond shape.  Cut an 1 1/2” slash in the center of the cookie.  Gently pull one point through the slash to form the twist.  Fry in deep lard or Crisco.  Place each ausukie gently into the deep fat.  Turn when slightly golden.  Remove from fat.  Drain on brown paper.  Cool.  Sprinkle with confectioner’s sugar.

Note:  Peter P. Waitkus’ version of this cookie is available.  He added 3 tbsp. of baking powder for a lighter cookie.