This recipe was great! I think the egg makes a huge different in the texture of the doughnut. I was looking for something a bit different though, but this is definitely a keeper. Also, the note on the oil is dead on; mine were not greasy at all since I was sure to bring the oil up high, then lower it when just beginning to fry the doughnuts. I did change the glaze up a bit, but only because I had shut down the computer and had forgotten to write it down before doing so.

Reviewed On: Jun. 4, 2009

I chose to use the powdered sugar based upon the reviews. I also used pecans and vanilla extract because I had those on hand. Based on previous experience, I knew to roll them while still warm. These cookies were awesome, and I am looking forward to trying them with almonds and almond extract. On a side note, these will be placed in special bags and used as guest favors for my niece's baptism.

Reviewed On: May 28, 2009