(Italian Honey Knots)

6 large eggs
2 cups + 1 cup flour
zest of 1 lemon
Crisco for deep frying
Honey (enough to half fill a fry pan)
Nonpariels

Beat eggs, add 2 cups of flour. Mix in additional flour to make dough manageable. Turn onto a floured surface. Knead and continue to add flour until dough is smooth and has lost its stickiness. Divide into quarters - cover unused dough with dish towel until ready to roll out. Take one quarter and roll out into a square paper thin, cut into 1/2 inch strips, then cut in half. Tie each strip into a knot.

Heat Crisco to 320- 325 degrees (do not let oil get higher than 350 - the cookies will burn before you can get them out of the pan). Fry cookie dough until lightly browned.

At this stage, these cookies can be made up to one week before you need them. Cookies can be dipped up to 2 days before you serve them.

Heat honey under low heat (you want the honey to be thinned but NOT boiling). Dip cookies then sprinkle with nonpariels.