Italian Bowknot Cookies Recipe

Ingredients
<br>- 1 ½ cups all-purpose flour
<br>- 1 ¼ teaspoons baking powder
<br>- ¼ teaspoon salt
<br>- 1 tablespoon white sugar
<br>- 3 tablespoons butter
<br>- 2  eggs, lightly beaten
<br>- 1 quart vegetable oil for frying
<br>- 1 cup confectioners' sugar
<br>- 1 cup honey (optional)
<br><p></p>Directions
<br>step 1: Mix the flour, baking powder, salt, and sugar together. Cut in the butter until well-blended. Stir in the eggs and mix thoroughly.
<br>step 2: Knead dough on a floured surface until dough is elastic. Let dough rest for 1 hour.
<br>step 3: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
<br>step 4: Divide dough into 4 parts, keeping each piece covered until ready to use. Roll each piece into a thin rectangle, about 8x10 inches. Cut dough into strips about 8 inches long and 3/4 inch wide. Tie each strip into loose knot.
<br>step 5: Fry cookies in hot oil 3 to 4 at a time, until golden brown. Transfer cookies to a paper towel-lined plate. Drain well and sprinkle with confectioners' sugar and honey, if desired. Serve hot or cold. Store any uneaten cookies in an airtight container (see Editor's Note).
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Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon white sugar
- 3 tablespoons butter
- 2 eggs, lightly beaten
- 1 quart vegetable oil for frying
- 1 cup confectioners' sugar
- 1 cup honey (optional)

Directions
step 1: Mix the flour, baking powder, salt, and sugar together. Cut in the butter until well-blended. Stir in the eggs and mix thoroughly.
step 2: Knead dough on a floured surface until dough is elastic. Let dough rest for 1 hour.
step 3: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
step 4: Divide dough into 4 parts, keeping each piece covered until ready to use. Roll each piece into a thin rectangle, about 8x10 inches. Cut dough into strips about 8 inches long and 3/4 inch wide. Tie each strip into loose knot.
step 5: Fry cookies in hot oil 3 to 4 at a time, until golden brown. Transfer cookies to a paper towel-lined plate. Drain well and sprinkle with confectioners' sugar and honey, if desired. Serve hot or cold. Store any uneaten cookies in an airtight container (see Editor's Note).

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