Ingredientsservings 24 cals
- In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
- On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
- Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
- Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
- Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.
- Editor's Note
- 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.
Per Serving: 24 calories; 0.8 g fat; 3.4 g carbohydrates; 0.5 g protein; 4 mg cholesterol; 9 mg sodium. Full nutrition
ReviewsRead all reviews 5
I have been looking for the recipe for these cookies. My Mom used to make them and so did my aunts. They were always served at a shower. We called them "Wandi". Thank you so much for the recipe
This is an Italian fried Bowtie cookie traditionally made in Sicily. I used to have these all the time growing up. It was our version of snackfood.The only difference from our recipe is we do no...
This is almost identical to the recipe that my father got from his great grandmother who brought it from Hungary. We call the cookies Churtagers. Dad never knew if that was a real name or just...
This is very good! It was flaky and sweet. I did not use brandy or anise seeds, but used 2-3 teaspoons of vanilla extract. The powdered sugar on it was a perfect touch, and maybe next time I'...