Bow Tie Cookies Recipes

FRAPPE OR CIOFFE: BOWS AND RIBBONS OF FRIED SWEETENED DOUGH

Steps:

• Using a stand mixer, place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or so (if making by hand, combine the ingredients, and stir well with a wooden spoon.)
• Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix well.
• Add the remaining flour and mix until a slightly sticky dough forms.
• With hands, shape dough into a ball and refrigerate, covered, for about an hour.
• Remove from fridge and cut dough in half and roll out one piece very thinly, on floured workspace.
• Dough will be elastic, but re-roll it if it gets too thick. Using a knife or cutter to cut into strips. Use a pasta rolling machine if you have one.
• Cut a strip: no size is right or wrong, but about 6 or 7 inches is a good size. Make a little cut towards one end. Now place the opposite end through that slit, and pull through to make a ribbon shape. Repeat, until all of dough is used.
• Meanwhile, heat some oil in a pot or deep fryer (I use a wok) until hot. Before dropping the pastry in the oil, pull and stretch each one, so that it is thinner (as they shrink after being shaped) then begin frying the pastries until puffed and light brown on each side.
• Remove with strainer and place on a paper towel lined plate to cool.
• When cool, sprinkle with powdered sugar (or decorate with icing, or honey.)

CHRUSCIKI BOW TIE COOKIES

Steps:

• In a large bowl, beat the egg yolks, egg, rum, vanilla and salt until blended. Gradually add confectioners' sugar; beat until smooth. Stir in flour until a stiff dough forms. Turn onto a lightly floured surface; knead seven times., Divide dough into three portions. Roll one portion into a 1/4-in.-thick rectangle, about 12 in. x 5-1/2 in. Cut in half lengthwise, then cut dough widthwise into 1-1/2-in.-wide strips. Cut a 3/4-in. lengthwise slit down the center of each strip; pull one of the ends through the slit, forming a bow. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry cookies, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar.

BOW TIE COOKIES

Steps:

• Place the eggs, vanilla, vegetable oil, 1 teaspoon of the sugar, and the flour and salt in the bowl of an electric mixer fitted with the paddle and blend on low speed until incorporated. Then beat on high speed for 5 minutes.
• Remove the paddle and scrape the batter down the sides of the bowl. Rest the dough in the bowl, covered, until soft and spongy outside, about 1 hour. Then remove it from the bowl, it will be sticky, and make a ball out of it.
• Preheat oven to 350 degrees F (175 degrees C) and grease 2 baking sheets.
• Sprinkle a work surface with the 1 cup sugar, about 1/8 inch deep. Place the dough in the center, flatten it slightly with a rolling pin and sprinkle the dough liberally with sugar.
• Roll the dough to a thickness of 1/8 inch, a rectangle about 18 by 12 inches. Then, using a pastry cutter or a dull knife, cut out the dough into strips 3/4 inch wide and 2 inches long. Lift each strip, twist in the middle to make a bow tie and place on the cookie sheets, leaving 1/2 inch between each strip.
• Bake the cookies for 25 to 30 minutes on the middle rack of the oven, until the cookies are hard to the touch on all corners and golden brown. (If using 1 oven, put the cookie sheets on the top and center racks, then switch them midway). To test for doneness, break a cookie in half. If it is doughy or too soft, it is not done yet. Return to the oven for a few minutes more.

CHRUSCIKI WITH MRS. KOSTYRA

Steps:

• Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
• Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
• Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
• Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
• Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
• Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
• Just before serving, dust chrusciki with confectioners' sugar.

ITALIAN BOW TIE COOKIE RECIPE RECIPE - (3.5/5)

Steps:

• First This really is a pretty simple recipe. It's really just sweet pasta that you fry then sprinkle with powdered sugar. But very delicious!!! Next Place 1-3/4 cups of flour into a bowl. Next Make a well in the center of the flour, eggs, egg yolks, rum, confectioners' sugar and salt as per ingredients listed above. Mix well at first with a fork and then continue to mix with your hands until all the flour is combined with the liquids. Mix until you are able to make a nice dough ball. Next Now add the remaining 1/4 cup of flour onto a large chopping board. That is what I like to use for kneading dough. Next Knead the dough mixing in the flour you just added. Knead the dough for a good 10 minutes or so until you get a nice elastic consistency. Use the standard kneading of fold, push, turn... fold, push, turn... Etc... Next Cover with a damp towel and let rest for 30 minutes. Next After the pasta dough has rested for 30 minutes, it's time to work with the pasta machine. Cut the dough ball into fourths. Work with a quarter of the dough ball at a time. Next First you will roll out the dough to about 1/8″ thickness. Cut the pasta into 3″ wide strips of dough to go through the pasta machine. Don't make your strips too wide because you don't want your pasta touching the sides of the pasta machine when you are running the pasta through the rollers. Set your pasta machine to the number 3 setting, run your pasta through slowly. No need to rush this. Then run it through again on the number 2 setting. This should give you an almost paper thin strip of pasta dough. Next At this point you should pour vegetable oil into your fryer until you have about 2 - 4 inches of oil in the fryer. Heat the oil up to 350 degrees F. Make sure you wait until the oil is heated up to set temperature. This will take a little time for the oil to heat up to 350 degrees F. OK, now back to making more bow ties!? Next Cut the paper thin strips of dough into strips that are approximately 7″ long and 1/2″ wide. Tie them into a loose knot and set them aside. You have to be very careful when you are trying to tie this thin dough into knots. It's fragile. Take a look at the step by step recipe photos to see how I do this. You don't have to have knots. You really can have any shape you want. Make little puppy dogs if you can. Any shape will do, but the knot is the traditional shape. Try to tie a bunch before you start frying them. Next After the oil has been heated up and you have a good amount of bowties ready to go, it's time to start frying them up. Carefully place the bow ties into the hot oil with a spoon. Let them cook for about 1 or 2 minutes or until they are golden brown. Don't let them cook too long or they will taste oily or greasy. They will float to the top pretty quickly. Flip them over a couple of times during the frying and then take them out and place them on a paper towel to drain. I use paper plates with paper towels on top and place the fried bowtie cookies on top of the paper towels to drain. As the bow tie cookies are draining sprinkle on some powdered sugar. It's important to sprinkle the powdered sugar on shortly after you drain them because you want the powdered sugar to stick to the cookie. Next You will work your way through frying all the cookies at the same time your are making more pasta bowties. It's very helpful to have a few people doing this at the same time. Get the whole family involved with making the bow ties. It's great fun! I guarantee you will be eating many of the Italian Bowtie cooking before you're done cooking them! Next I like to get a large serving platter and a layer, add powdered sugar, add another layer and more sugar and more bowties and more sugar until you have a nice mound of wonderful Fried Italian Bowtie cookies piled high for all to enjoy! We always had them drizzled with warm honey and then sprinkled with cinnamon sugar.