Yield: 1 servings (about 80 butterfly cookies)
1 Package won ton
1 c Powdered sugar
Oil for deep
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.