Bow Ties Recipe
- 5 large eggs
- 1 tablespoon light or dark rum
- ½ teaspoon vanilla extract
- 3¼ cups all-purpose flour
- ½ cup granulated sugar
- Pinch of salt
- 2 tablespoons (¼ stick) unsalted butter, softened
- Vegetable oil or shortening for frying
- Confectioners’ sugar
- In a large bowl with an electric mixer on high speed, beat eggs until thick and creamy. Beat in rum and vanilla. Wash and dry beaters of mixer.
- In another large bowl, combine flour, granulated sugar, and salt. Add butter and beat on medium speed until mixture has an even crumb. Add wet mixture to dry, beating on medium-low speed until a soft but not sticky dough forms. Run mixer for a minute or two to knead dough.
- Heat 2 inches of oil or shortening (or a Blend) in a deep-fat fryer or deep, heavy pot to 375 degrees F.
- Roll dough out to 1/8-inch thickness on lightly floured surface. Cut a grid, using a sharp knife or a pizza cutter, making 1½ × 5-inch rectangles. Make a 1-inch slit lengthwise in the center of each rectangle. Pull one end of strip through the slit, forming a loose knot for each cookie. Stretch each piece out gently to form bow-tie shapes.
- Add a few knots to the hot fat at a time and fry for about 1 minute, then flip over using tongs and fry until light golden brown on all sides, about 1 minute more. Do not crowd; the knots need room to move around. Remove using slotted spoon and drain on paper towels. Repeat with remaining knots.
- While cookies are still warm, place on a rimmed cookie sheet or in a large bowl, sift confectioners’ sugar over them, and gently toss to coat heavily. I like these best within a few hours of frying.