Farm Journal's Country Cookbook, 1959
| 1 hour — 2 dozen | ||||||||||||||||||||||||||||||||
Ingredients
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InstructionsStir in sugar, butter and mashed potatoes into eggs; whip until creamy. Sift flour, baking powder (2 tablespoons is right), salt, nutmeg, and cocoa together; add alternately with milk to egg mixture. Mix well. Chill 2 hours. Roll 1/2-inch thick on lightly floured board. Cut with doughnut cutter; fry in hot fat (365F) 3 minutes. Drain on paper toweling. |
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NotesPreparation time does not include chilling time. |
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