Grandma Louise's Bow-Tie Cookies
These cookies are a fond memory of mine from childhood, and I hope you enjoy them.
These cookies are a fond memory of mine from childhood, and I hope you enjoy them.
- Carbohydrate 407.964 g
- Cholesterol 5287.5 mg
- Fat 128.692 g
- Fiber 12.2060002154112 g
- Protein 203.819 g
- Saturated Fat 39.4414 g
- Serving Size 1 1 Serving (1760g)
- Sodium 1760.44 mg
- Sugar 395.757999784589 g
- Trans Fat 22.29936 g
- Calories 3635 calories
Step-by-step
- The dough for bow-tie cookies is the same as that used for the Easter Pie recipe I posted, so the first part may look familiar.
- Dust a large surface with flour and mound 3 cups of flour on it. Punch down the top of the mound to make what looks like a volcano and crack 5 eggs into it. Also toss in some salt.
- Gradually knead the flour into the eggs to form dough being careful not to let the eggs breach the wall of flour and run out. Once you have the semblance of a ball of dough, continue kneading until it comes together. If the mixture becomes crumbly while kneading then splash on some water to make it adhere. You may also need to add flour from time to time to keep the surface smooth and non-sticky.
- When you have a nice ball of dough then put it in a bowl, cover it with a dish towel, and place it in the refrigerator for half an hour while you rest your hands, enjoy a glass of red wine, and listen to Frank Sinatra.
- Roll out the dough and use a pizza cutter to slice it into strips about six inches long. Fold the strips into a bow-tie shape similar to how you would shape a pretzel.
- In a large saucepan (or using a Fry Daddy) deep fry the cookies. Remove them and place on paper towels and allow them to cool completely. Bow-Tie cookies are dry by nature relying on honey for moisture so do not overcook them, however be sure to handle them with care because they are supposed to be crumbly and brittle.
- Place the cooled cookies on a large platter and generously cover with honey taking care not to drown them. Finally, dust them with confectioner's sugar. Serve them for dessert with espresso. You should still be listening to Sinatra. You should also place them near the dining table so that everyone has to stare at them throughout dinner. Their anticipation will be greatly rewarded!
Most home cooks ruin fried pastry dough by adding liquid too quickly, which collapses the flour wall before the proteins can hydrate evenly. Building a sturdy crater on a clean countertop allows the five eggs to integrate gradually with the three cups of flour without spilling over the sides. Vigorous kneading develops the gluten network necessary to withstand the stretching and folding required later without tearing the delicate strips apart. Resting the finished dough ball in the refrigerator for thirty minutes relaxes those tightly wound gluten strands so the sheet rolls out smoothly under the pin.
Fried ribbon pastries share a long lineage across Mediterranean and Southern European holiday tables, traditionally prepared during Carnival or Easter celebrations to use up rich pantry staples before seasonal fasts. This specific preparation relies on a high ratio of whole eggs to flour rather than chemical leaveners, depending entirely on trapped steam within the laminated folds to puff the dough during cooking. Deep frying requires maintaining oil temperature precisely around 375 degrees Fahrenheit so the exterior blisters instantly while the interior sets without absorbing excess grease. Pulling the pastries from the hot oil the moment they turn a pale golden color prevents the delicate structure from acquiring a bitter, scorched flavor.
Chemical interaction dictates the final texture of these confections, bridging the gap between a crisp fried shell and a dense, absorbent sponge. Because the dough contains no added sugar or butter, the fried exterior remains entirely neutral, serving as a structural vessel designed to soak up viscous honey without dissolving completely. Confectioners' sugar dusted over the sticky honey coating provides an immediate hit of sweetness that contrasts against the earthy, toasted notes of the fried egg-and-flour matrix. Timing the honey application matters immensely because adding it while the pastry is still piping hot will melt the confectioners' sugar into an unappealing glaze rather than a snowy finish.
Handling the fragile cookies requires immense care because their inherently dry, brittle composition shatters easily under heavy pressure. Allowing them to cool completely on paper towels ensures that surface oil drains thoroughly before the finishing toppings are applied. Storing them in a single layer at room temperature prevents moisture from the ambient air from turning the crisp edges soggy before serving. Pairing the finished dessert with a bitter espresso cuts through the heavy sweetness of the honey and balances the rich egg solids present in the dough.
