Ribbon Cookies

1. Stage

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1 cup sugar until well combined, about 1 minute. Add milk, baking powder, salt, and eggs and beat again until well combined, about 1 minute; the mixture will look broken. Let rest for 15 minutes.

2. Stage

Beat in zest and almond extract until combined. Add flour 1 cup at a time, mixing well after each addition, using as much as needed until dough is smooth and no longer sticky.

3. Stage

Line a large sheet tray with a few layers of paper towels; set aside. Pour oil into a large pot to a depth of 1 1/2 inches and heat over medium-high heat until oil registers 375 degrees F on a thermometer (or dip the handle of a wooden spoon into the oil — if it starts to bubble, it's ready). Meanwhile, combine remaining 1 cup sugar and the cinnamon in a large bowl; set aside.

4. Stage

On a lightly floured surface, knead dough briefly to bring it together, then divide into 4 pieces. Roll each piece into an 8-inch rectangle and, using a sharp paring knife or pizza cutter, cut into 1/4-inch strips. Tie each strip into a knot, tucking the ends under slightly. Working in batches, fry cookies, turning occasionally, until deep golden brown, 2 to 3 minutes.

5. Stage

Using a slotted spoon, transfer cookies to prepared baking sheet and let drain briefly. While still hot, toss in cinnamon sugar to coat. Eat immediately or let cool. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.