Scurpelle

 

Scurpelle

provided by Stella Bucciarelli,

in memory of Francesca Tomaro

 

6 eggs

1 c. sugar

1 stick melted butter

1/2 cup milk

2 tablespoons lemon extract

1 tablespoon baking powder

1/2 teaspoon vanilla extract

5 to 6 cups flour.

 

Beat eggs with sugar, combine butter and milk, lemon and vanilla. Combine 3 cups of flour with baking powder and add to egg mixture. Continue adding flour until a soft dough that can be handled is formed. Roll on lightly oiled counter and let rest 1/2 hour or up to 2 days in refrigerator.

Work with 1/4 of dough at a time and roll out 1/8 inch thick rectangle. Make strips 1 inch wide , fold over and twist or pinch ends together.

When all are finshed-about 60 to 70, fry in hot Wesson vegetable oil. Cool on paper towels and dust lightly with powdered sugar . Enjoy!