> Roll out small amounts of dough on lightly floured surface until it's about
> 1/8th of an inch thick.
> Cut into long diamonds (about 4 inches long and 1 inch wide)
> Put the scraps back in the fridge to rest with the remainder of dough. ( let
> scraps rest at least 10 mins between rollings. )
> Cut a 1 inch slit in the middle of each diamond along the long axis
> GENTLY pull one point of diamond through the slit and back out again is it is
> flat with a sort of double rope in the middle where it twists about.
> Fry in deep fat (375 degrees F.) until just golden (not crisp).

Sounds like a variation on the cookie I know as "chruschiki" (a Polish name, I
believe).

I'm not a spoon tease - I've never made them. Around here, you buy them.

****************************************
Randall Cook of Northpass (soon to be "of Sudentur")
     (formerly Avraham haRofeh)
     mka Randy Goldberg MD