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Persian Elephant-Ear Cookies (Nane Goosh Feel)

3 egg yolks
1 egg white
1/4 cup rose water or water
1/2 cup milk
1/2 teaspoon cardamom
14 ounces (about 3 1/2 cups) sifted flour
Shortening or good oil for deep frying

Beat egg yolks and white and combine with rose water, milk and,
cardamom. Gradually stir in enough flour to make a soft dough,
turn dough out on a lightly floured board, and knead until firm,
smooth, and glossy. Cover and let stand for 2 hours. Divide into
balls the size of small walnuts. Then with a rolling pin roll each
ball out as thin as paper 3 inches in diameter and cut into rounds.
With the fingers gather one side of the round and press dough
together into a tiny handle 1/3 inch in length and thickness. The
remainder of the circle should flare out like an elephant's ear.
The round may be cut in half, if desired, and the diameter edge of
each half circle gathered together so that the cookie resembles a
Chinese fan. Place the cookies on a cooky sheet and keep them
covered with a towel to prevent them from drying. When all the
dough is fashioned into "fans" or "ears", heat oil to a depth of
about 1 inch in a shallow frying pan to 3750. Fry the cookies a
few at a time in the hot oil for about 30 seconds on one side, then
turn and fry the other. They should not be allowed to brown much.
Remove and drain on absorbent paper. While still warm, sprinkle
generously with confectioners' sugar. Store in a tightly closed
container in a dry place.


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