Return To Recipe Main Menu


This recipe is from my grandmother: the secret is to roll the dough thin for a light, crisp cookie. Polish bow tie cookies. Makes 10 dozen ( 60 servings).



6 egg yolks
1 cup sour cream
3 tablespoons white sugar
1 tablespoon vanilla extract
1 tablespoon whiskey
1 cup vegetable oil for frying
1/3 cup confectioners' sugar
   for decoration


1 Beat together all liquids. Add 3 cups of the flour and mix.
2 Coat the surface with about 1/4 cup of the remaining 1
   cup of flour. Remove dough from bowl, place on floured
   surface and knead until it becomes smooth, adding additional
   flour if necessary. Divide dough into 3 or 4 pieces and
   roll each ball on floured surface. Cut into strips about 3
   inches long then make a slit long ways down the middle. Pull
   one of the ends through like a bow.
3 Place into hot oil and deep fry until golden brown.
   Let drain on paper towels and sprinkle with confectioners' sugar.

Return To Recipe Main Menu