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Wedding CookiesIn honor of recently deceased Elizabeth Coblentz, the famous Amish Cook of syndicated newspaper and cookbook fame, I’m making one of the very special recipes from Elizabeth Coblentz’ new book titled The Amish Cook. These pastries that I’m making are called “Nothings”. Yes, that’s right – these fried cookies are simply called “nothings” – I believe it’s because of the very few ingredients needed: flour, cream, a dash of salt and an egg. These remind me of other ethnic fried cookies – the Italian bowknots, for one. They are incredibly easy and a wonderful cookie to make with children. These are traditional wedding pastries. Here’s how I made them: 1 egg, room temperature In large bowl, beat together egg with 3/4 cup whipping cream and a pinch of salt. Add two cups all purpose flour gradually to the liquid and stir to combine. This will get fairly heavy and will be lumpy. Remove from bowl and knead until smooth, about 3-5 minutes. Divide dough into balls: Mrs. Coblentz’s original recipe says 6-7 balls and this will give you large cookies. You can divide the dough into smaller balls, about the size of a walnut (1 scant tablespoon). Roll very thin (and when you think they’re thin enough, roll even more). Cut three slits into each flat piece of dough. Heat ½ inch oil in a large skillet. You’ll know it’s hot enough when a little cube of bread turns golden in about 30 seconds (temperature will be about 375 degrees). The cookies get golden fairly quickly - you’ll need to turn them once. Remove and drain on paper towels or place on cooling rack. Sprinkle with powdered sugar and stack on a plate.
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