Tangle Britches(Cinnamon Pastry)

Together butter and sugar.

Add the 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.

Into rectangular pieces 3 x 5 inches.

Lengthwise in the dough 1/2 inch apart and 4 inches long, so that the rectangle remains in 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 1st, 3rd and 5th strips and pull them upward. Let the

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.