1 c. water
1/4 tsp. salt
1 tsp. granulated sugar
1/2 c. (1/4 lb.) butter
1 c. all-purpose flour
4 eggs
1/4 tsp. lemon extract
Salad oil
1/2 c. powdered sugar, sifted

In a 3 to 4-quart pan combine water, salt, granulated sugar and butter over low heat; cook, stirring until butter is melted. Increase heat to high and bring mixture to a rolling boil. Add flour all at once and remove from heat.

With a spoon, beat until mixture is smooth and thick and pulls away from side of pan. Add eggs one at a time, beating well after each addition, until dough is smooth and shiny. Stir in lemon extract and let cool.

Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat to 375 degrees on a deep frying thermometer.

Meanwhile, spoon half the dough into a large pastry bag or cookie press fitted with a large star tip. Squeeze a 7 to 9-inch ribbon of dough into hot oil; slice off. Cook 2 or 3 ribbons at a time until well browned (about 5 minutes).

Remove churros and drain on paper towels. While warm, sprinkle churros liberally with powdered sugar. Serve immediately. Makes 1 1/2 dozen churros.