onomatopoeia

(from Switzerland)

Ingredients:
12 eggs (left at room temp. for 1 week)
1/2 lb butter (not margarine)
4 C white sugar
2 t cinnamon
flour

Beat eggs till bubbly. Add melted butter, mix thoroughly. Add sugar, 1 C. at a time, beating well after each addition — it is the beating of the eggs that makes schankelies rise. Add cinnamon. Stir in flour, 1 C. at a time, to form soft dough. Turn onto floured surface and knead lightly with more flour till dough is soft but not too sticky. Roll small quantity of dough between hands to form a long cylinder about 1” in diameter. Cut into 4” lengths. Form only a few at a time and keep the rest of the dough covered to prevent drying out. Deep fry in hot oil (325°-350°) til they pop to the surface and crack open lengthwise. Do only a few at a time so the oil will not cool off. Remove from oil and cool thoroughly on rack overnight. Store in airtight container to soften. Makes 10 dozen.

Recipe as appears in “Consider-It” Cookies: Favorite Recipies Compiled By The Meadow Ridge Saints Church. This one was submitted by my mother.

Note: We usually use around 10 cups of flour.

These cookies are full of so many calories, but they are a Christmas tradition in my (v. extended) family. No picture as we haven’t made our yearly batch yet.