FATTIGMAND

Steps:

• Combine all ingredients in a large bowl until mixed well. Roll out half the dough at a time on a lightly floured work surface into a large near-rectangle shape. Dough should be rolled to less than 1/8" thickness. Cut dough into diamond shapes, approximately 3" long. Do this by first cutting long rows into the dough, then slice across the rows diagonally to form the diamonds. Discard the unused end pieces and mix back into remaining dough. In the center of each diamond, cut a small slit lengthwise (about 1/4" long). Take one end of the diamond, and put through the slit, and gently pull through, creating a knotted shape. Put shaped cookies into a plate or cookie sheet. Heat enough canola oil in a large, deep skillet to be about 2" deep. Heat over moderately high heat until hot. Drop a single cookie into the oil to test temperature -- cookie should have bubbles form around it immediately, float to the surface, and begin to brown on the bottom side in about 20 seconds. Flip over, and brown other side. Remove to opened and spread out brown paper bags to drain and cool. Do the next cookies in batches of 10 or so, but do not overcrowd the pan. When cookies are completely cool, they should be crisp. Roll in powdered sugar, and place in air tight cookie tin.