MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Butterfly Cookies
Categories: Chinese, Cookies, Ceideburg 2
     Yield: 1 servings

     1    Package won ton wrappers
     1 c  Powdered sugar
          Oil for deep frying

 Fixed these guys last night.  Good stuff!  Quite simple to do.  I also
 tried using granulated sugar and cinnamon as well as the powdered
 sugar. All were equally good.

 Yield: About 80

 PREPARATION: Cut each won ton wrapper into 2 rectangles. Lay one
 rectangle on top of the other to form a double thickness. Make three
 1/2-inch slits in the center, lengthwise.  To form a bow, pull one
 end through the middle slit.

 COOKING: Deep fry butterflies until golden, about 1 minute or less.
 Drain on paper towel. Sift powdered sugar over both sides. Cool.

 DO-AHEAD NOTES: These keep several weeks in air-tight containers. [Fat
 chance! They didn't even make it through the next day! S.C.]

 COMMENTS: These can also be made from egg roll wrappers but they're
 three times as large.  I prefer using won ton wrappers because I
 think their mini size makes them more attractive.

 From "The Chinese Village Cookbook." A practical guide to Cantonese
 country cooking.  Rhoda Yee, Yerba Buena Press, San Francisco.  1975.

 Posted by Stephen Ceideburg; February 28 1991.

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