2 eggs
Pinch salt
1 1/8 cups all-purpose flour
1/2 cup confectioners' sugar
1 tablespoon cinnamon
Vegetable oil for deep frying

Mix first three ingredients and knead until soft and elastic. Roll out on a floured board to a thin sheet. Cut into 2-inch squares with a pastry cutter. Make a slit through the center of each square and pull one corner through the slit. Drop into deep hot oil and fry until a delicate brown, turning if necessary. They fry quickly and must be watched so that they do not become too brown. They will puff up into all sorts of odd shapes while frying. Drain on absorbent paper and while hot, dust with confectioners' sugar and cinnamon.

As a variety, these can be made in the shape of a rosette, or perhaps a pinwheel.