Wednesday, April 13, 2011

Grandma's Italian Bowtie Cookies

Not very sweet, a tad bit addicting, these traditional Italian cookies were always one of my Mom’s favorites and I remember helping her “tie” these when I was younger. They are a perfect little “something” to snack on with your coffee or tea. They are not at all what we Americans think of as a cookie, but like I said they are tasty! This is my grandmother’s recipe.  My grandmother loved to bake…she always tried to remember everyone’s favorites and bake them when they came to visit. So cook up a batch of these, call a friend, put on a pot of tea or coffee and visit for awhile. Look at you…I can tell you need to relax a little. There now……don’t you feel better already?

Grandma’s Italian Bowtie Cookies

2 eggs
2 Tbsp sugar
2 c sifted flour
2 Tbsp vanilla ( I add a touch more)
Oil for frying
Powdered sugar

Beat together the eggs and sugar in a medium size bowl until the mixture is light and fluffy. Stir in 1 1/2 c of the flour, the vanilla until blended. Shape into a ball.

Turn the dough out onto lightly floured surface. Knead until the dough is smooth and elastic, about 8 minutes; add as much of the remaining flour as necessary to prevent sticking. Cover with plastic wrap. Let rest 5 minutes.

Divide dough into 4 equal portions. Roll 1/4 of the dough to 1/8 inch thickness. Keep remaining dough covered with plastic wrap while working with the one fourth. Cut into 5 x 1 1/2 inch strips with pastry wheel or pizza cutter. Make a lengthwise slit about 1 inch long in center of each strip. Pull one end through the slit to make a bowtie. As you work, keep bowties covered with plastic wrap. Repeat with remaining dough.

Pour oil into large fry pan or deep fryer   to a depth of 4 inches. Heat oil until it registers 375 degrees on a deep fat frying thermometer. Fry a few cookies at a time for a total of 3 minutes or until golden brown, turning once. Drain on paper toweling; cool. Keep un-fried bowties covered with plastic wrap. Fry remaining cookies in small batches. Store cooled cookies in tightly covered containers. Sprinkle with powdered sugar just before serving. Makes about 2 dozen

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