Italian Ribbon Cookies - with Signature Spiced Sugar

Crostoli are beautiful fried ribbon cookies that Italians religiously serve at weddings and holidays. They are most associated with the celebrations that precede Easter. While traditional Crostoli are made with fresh citrus zest and rum or brandy, I found an easier way to whip them up! Our Signature Spiced Sugar has lemon and orange zest in it already plus warm spices like cinnamon and clove, which mimic the flavors of dark rum. Here's how it goes….

What you will need:
6 T very soft butter
1/3 C Signature Spiced Sugar
1/2 tsp salt
1/4 C milk
1 large egg + 1 egg yolk
2 1/4 C all-purpose flour
6 C vegetable oil for frying
powdered sugar for garnishing

Blend the butter, sugar, and salt in a processor. Add the milk, egg, and yolk and process until smooth. Scrape down the sides of the bowl, add the flour and process until a dough comes together. Form dough into a ball and transfer into some plastic wrap and chill for at least 30 minutes (if it is too sticky to transfer, knead in a little more flour as needed).
Cut the chilled dough in half and work with one half at a time. Roll the dough out into a 16" square(ish) shape and cut it into 10 ribbon strips. Cut the strips in half lenth-wise. Place your ribbons on a parchment-lined sheet pan to save to the side. Repeat with your other half of dough. If you want to be Italian and fancy, tie each ribbon in a simple knot in the center.
Heat 2" of oil in a pan over med heat until it reaches 350 degrees (frying temp).  Fry up 10 ribbons at a time - flipping to brown on both sides. When they are crisp and golden all over, remove them from the oil with tongs and drain them on paper towels.  
To serve, pile them on a plate and dust them with powdered sugar!