You can add as many of the suggested enticing spices as you like - the idea is to give the cookies a gentle warm flavor without making them taste like ginger cookies, and not to color the dough too much. Rose water and lemon add a special touch to the icing, along with any decorative embellishments you like!
You could also fill these delicious cookies with any jam or preserve of choice, or even with some melted dark chocolate or Nutella!
It may seem strange, how a single sweet can suggest both the warmth of a flame on an open hearth and the cold mist hanging over a town surrounded by mountains. The scent of erroskilak does just that. A dough laced with anisado, an anise liqueur, cooks to a golden brown and releases the sweet scent of fried dough with a hint of anise. The erroskila’s big moment is at the country fair, where it’s sold in bags or freshly fried, tossed into a pile of white sugar and served warm. Form the fritters by rolling the dough between your hands or on the counter like a snake and folding it around back onto itself. You could also make a knot where the dough meets. Mass-produced or bakery-made fritters are more doughnutlike in appearance, but homemade erroskilak have a charm of their own, with their uneven ends and imperfect circular shape. Note: The size of the erroskilak is up to you. These are on the small side. However, you can make them larger—say, the size of a doughnut—if you’d like.
You've probably seen a similar title on a Quaker Oats canister. This version is an old one—altered by Quaker several times over the years—with changes (no cinnamon! fewer raisins! less soda! nuts!) from Lorraine's friend Magrit, who she met at the Y. A good recipe is meant to be shared!