Tangle Britches(Cinnamon Pastry) - cooking recipe

Ingredients

1/2 lb. butter
1 c. sugar
about 5 c. flour
6 eggs, beaten
1/2 tsp. cinnamon

Preparation

Cream
together
the
butter
and sugar.
Add the eggs, beating well.
Sift in the cinnamon and enough flour to make a stiff dough.
Roll\tout the dough very thin on a floured board to about
1/8-inch
thick.
Cut
into rectangular pieces 3 x 5 inches.
Make
5
cuts
lengthwise in the dough 1/2 inch apart and 4
1/2
inches
long, so that the rectangle remains in one piece. Fry in hot deep fat (360\u00b0) for 2 minutes or until they bob up
to the top of the hot grease.\tWhen dropping them into the fryer, pick
up the 1st, 3rd and 5th strips and pull them upward.\tLet the
2nd,
4th
and
6th sag downward so that in frying they
get all fahuudelt (tangled) or as the Dutch say, all through
each other.
Dust with powdered sugar or dribble molasses over them and eat hot.