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Reviewed: Dec. 10, 2007

Apparently some of you are not bakers. You cannot drench a fried cookie in honey. This is a time consuming, and must have patience recipe. My family bakes them often, and they stay for days if stored in an airtight container. After the cookies come out of the fryer, drain on paper towels, then sift powdered sugar all over them. Drizzle the honey right before being served, not before you store them.Drizzle is the operative word. Try the recipe again. I had to make several batches before I got them right.

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Reviewer:

bella


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Reviewed: Dec. 8, 2007

Ican't believe that I finally found this recipe. My grandmother use to make these all the time but she called them ribbons. Had the recipe but direction were not very good. thank you so much

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kcondict


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Reviewed: Jun. 27, 2007

The reviews posted must not be from an Italian! This was a good recipe. The directions are just what I have been taught from my grandmother. If your cookies are not crisp then your oil isn't hot enough. If there not good the 2nd day then you haven't used air tight storage. To keep the cookies at there best you should wait until serving to put the honey on them. Oh and no this isn't a quick cookies to make. Plan on taking your time and know that you will be at this for a while. My only other suggestion is that you can cut the dough into dimonds and slice a slit in the middle and fold one side through the hole, then fry.

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#1hockeymom


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Reviewed: Mar. 8, 2006

These cookies were very easy to make, but tasted like unsweetened lumps of greasy dough. Here are my suggestions: If you're going to use powdered sugar, then drench the cookies in the powdered sugar the second they come out of the oil. I went a different route. I let them cool and then soaked them in warmed honey. This was very, very tasty. I would actually suggest letting them dry and then dunking them in honey again. But eat them within a day. I went back to them two days later, and they tasted horrible. It was like the oil was just leeching out of them.

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