MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Butterfly Cookies
  Categories: Chinese, Cookies, Ceideburg 2
       Yield: 1 servings
  
       1    Package won ton wrappers
       1 c  Powdered sugar
            Oil for deep frying
  
   Fixed these guys last night.  Good stuff!  Quite simple to do.  I also
   tried using granulated sugar and cinnamon as well as the powdered
   sugar. All were equally good.
   
   Yield: About 80
   
   PREPARATION: Cut each won ton wrapper into 2 rectangles. Lay one
   rectangle on top of the other to form a double thickness. Make three
   1/2-inch slits in the center, lengthwise.  To form a bow, pull one
   end through the middle slit.
   
   COOKING: Deep fry butterflies until golden, about 1 minute or less.
   Drain on paper towel. Sift powdered sugar over both sides. Cool.
   
   DO-AHEAD NOTES: These keep several weeks in air-tight containers. [Fat
   chance! They didn't even make it through the next day! S.C.]
   
   COMMENTS: These can also be made from egg roll wrappers but they're
   three times as large.  I prefer using won ton wrappers because I
   think their mini size makes them more attractive.
   
   From “The Chinese Village Cookbook.” A practical guide to Cantonese
   country cooking.  Rhoda Yee, Yerba Buena Press, San Francisco.  1975.
   
   Posted by Stephen Ceideburg; February 28 1991.
  
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