Many European cultures had this type of fried cookie. This particular recipe says to tie it in a knot but it can be made pulling one end through a slit cut into the dough.

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Ingredients

84
Original recipe yields 84 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

23.9 calories; 0.5 g protein; 3.4 g carbohydrates; 4.4 mg cholesterol; 8.7 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/03/2008
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 Read More
(12)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/03/2008
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 Read More
(12)
Rating: 4 stars
01/07/2012
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 not use brandy or anise seed and use vanilla or almond extract instead. Much better taste.Dad used to make these in his bakerey and always sold out faster than he could make them. Read More
(8)
Rating: 5 stars
11/28/2011
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 one his "Gram" used. Thanks!! Read More
(5)
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Rating: 5 stars
11/26/2013
My Norwegian grandmother made these every Christmas but used cardamon rather than anise or brandy. Our favorite treat!! Read More
Rating: 5 stars
10/13/2014
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'll try a bit of cinnamon as well. Read More