Tangle Britches(An Old York County, Pa Recipe)

Cream together the butter and sugar.

Add eggs, beating well. Sift in the cinnamon and enough flour to make a stiff dough.

Roll out the dough very thin on a floured board to about 1/8 inch thick.

Cut into rectangular pieces (3 x 5-inch).

Make 5 cups lengthwise in the dough 1/2 inch apart and 4 1/2 inches long so that the rectangle remains on one piece.

Fry in hot, deep fat (360°) for 2 minutes or until they bob up to the top of the hot grease.

When dropping them into the fryer, pick up the first, third and fifth strips and pull them upward.

Let the second, fourth and sixth sag downward so that in frying, they get all tangled or as the Dutch say, "all through each other." Dust with powdered sugar or dribble molasses over them and eat hot.