Croquignoles

Directions

1. 1
   In a large mixing bowl, stir the flour, baking powder, salt, nutmeg, and cinnamon together.
2. 2
   In another bowl, whisk the eggs with the sugar until the sugar dissolves and the eggs are frothy and a light lemon yellow color.
3. 3
   Add in the butter, milk, and vanilla; continue to whisk for a full minute.
4. 4
   Switch to a sturdy spoon and mix in the flour mixture, about 1 cup at a time; the dough will be somewhat stiff.
5. 5
   Flour a work surface lightly; pat out the dough into a 1/2-inch thick rectangle and let it rest for 15 minutes.
6. 6
   Roll the dough out into a large 1/8 inch thick square, then trim off any ragged edges.
7. 7
   Using a pastry cutter or sharp knife, slice the dough into diamond shapes (as small as 3x3 inches or as big as 6x6 inches).
8. 8
   Heat enough shortening in a large deep skillet or saucepan to measure several inches in depth, bringing it to 375.
9. 9
   Transfer several dough diamonds to the shortening.
10. 10
    After sinking briefly, the breads will rise to the surface.
11. 11
    Fry them for about 1 minute, until puffed, crisp, and golden brown on both sides.
12. 12
    Remove with tongs and drain.
13. 13
    Repeat with the remaining dough; dust with powdered sugar and serve immediately.