This is a traditional, straightforward recipe for “bowties,” a type of fried pastry. If you like the flavor of brandy instead of rum, use brandy instead.
| Servings: | 48 |
| Yield: | 2 to 4 dozen |
Ingredients
- 3 eggs
- 3 tablespoons white sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons rum
- ¼ teaspoon salt
- 3 ⅓ cups all-purpose flour
- 4 cups vegetable oil for frying
- ½ cup confectioners’ sugar
Instructions
- Beat together the eggs and sugar. Blend in sour cream, vanilla and rum or brandy. Fold in sifted flour and salt. Knead dough on floured surface until the dough is smooth.
- Cut off a small portion of dough and roll out as thin as possible (almost paper thin). The dough will spring back as you roll it if you treat it like a pie crust.
- Cut into 2-inch wide strips. Cut the strips diagonally every 4 inches. In the middle of each cookie cut a one inch slit. Pull one of the pointier corners through the slit. If you are making these alone, it is suggested that you do all of the rolling and cutting all the dough before frying, or in two batches. If two people are making the cookies, the roller/cutter should get a “stockpile” before frying begins.
- Heat oil to 350 degrees F (175 degrees C). An electric skillet works well, especially if you are working alone. Slide about seven or eight cookies into the oil. They should pop up to the top of the oil after a second.
- Very soon, the cookies should be a light brown (or very dark tan) on the bottom. Flip the cookies; a two-tined carving fork works well. When the second side is browned, remove from the oil with a slotted spoon and drain on paper towels. When the paper towel is filled with cookies, shake confectioner’s sugar over the cookies and move the cookies, paper towels and all, to a cookie sheet.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 67 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 18 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for a recipe that my grandma used to make. This suited the bill perfectly. Because I was testing this and had no idea of what they looked like yet, I whipped up the batch as quickly as possible and then only cut the dough into strips and didn’t make bowties. I also tried some cookie cutter ones, they came out ok, but I liked the strips better bc they puffed a bit when frying. It tasted similar to a funnel cake without the doughy part…..more like a crispy funnel cake. Since we don’t usually have alcohol in the house, I used Rum Extract in place of the rum or brandy…I believe you could sub ANY extract in place of that rum/brandy according to your tastes. I bet it would be great with almond extract or ginger extract…I can’t wait to try it. This took me less than an hour to make. I still have a bunch of dough to finish up, but for two plates, it took less than an hour.
My mom used to make these every Christmas. The flavor will be even better if you use lard instead of vegetable oil for frying. Cmon you’re frying these anyway, no time to think about “healthy”. Truly, the flavor will notch up two levels.
Tastes great!! Block out about 2-3 hrs to make them (-;