Cenci (Italian Fried Twists)

Place flour in large bowl. With pastry blender, cut in the margarine until mixture resembles coarse crumbs, then stir in the granulated sugar.

In small bowl, lightly beat eggs with brandy. Add to flour mixture, stirring until all flour is moistened.

On lightly floured surface, knead dough until smooth, about 5 minutes. Cover and let rest for 10 minutes.

In deep fat fryer or pan, slowly heat 4" oil to 400 degrees F.

Meanwhile, cut off one sixth of dough at a time and roll to paper thinness. With pastry cutter or knife, cut into strips 8" long and 3/4" wide. Tie some into knots. If desired, cut some of dough into 2" diamonds.

Gently drop dough shapes, a few at a time into hot oil. Cook 1 minute, or until very lightly browned. With slotted spoon or tongs, lift out and drain on paper towels. Let cool.

Sprinkle with powdered sugar. May be stored, loosely covered in dry place.