We have been making this Sicilian Cookie forever and have called it Botteze (sp). It is made with flour, crisco, wine, cinnamon, egg yokes. You roll out the dough about 1/4 thick about five to six inch long strips, use the decorative roller to cut out and down the strip and twist or briad, then pictch the end to hold together. We would then fry them in oil. Drian on paper towel and sprinkle with poweder sugar. We would usually make them around Easter time, but have made them for Christmas.
I have not found anything close to this recipe. My grandmother and grandfather were from Sicily. Everyone who have made these are no longer with us and I just want to confirm the name.