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