Italian Bowknot Cookies

Apparently some of you are not bakers. You cannot drench a fried cookie in honey. This is a time consuming, and must have patience recipe. My family bakes them often, and they stay for days if stored in an airtight container. After the cookies come out of the fryer, drain on paper towels, then sift powdered sugar all over them. Drizzle the honey right before being served, not before you store them.Drizzle is the operative word. Try the recipe again. I had to make several batches before I got them right.

This is a decent recipe. At my house, there were some additions to the recipe that strengthen the success of this fabulous cookie. A teaspoon of vanilla or orange extract will liven it up. Besdies the already noted input that the oil needs to be HOT, as hot as you can go without burning the oil, the cookies themselves should be thin. The thinnner you can get them, the better they will fry and the crisper, and less oily they will appear. While shopping at a local Italian market in San Diego, I came across a cute little cookie company, Cookies con Amore, that actually makes these in a variety of flavors. They did not have the honey, but they were REALLY close to what my Nonna used to make!

Ican't believe that I finally found this recipe. My grandmother use to make these all the time but she called them ribbons. Had the recipe but direction were not very good. thank you so much

we may not all be bakers, and obviously even bakers make mistakes but the recipe is pretty well written. The key to these cookies is the temperature of your oil, I would suggest frying some test strips, but what do I know I'm obviously not a baker

Glad this recipe worked for others. I had no luck.

Just finised making these..Just like my mom used to make with the exception of the butter. Can't keep up with my family...I think they are eating them faster than I can fry them up...Thank you...they are perfect.

Mine puffed up - not flat. I did refrigerate the dough overnight - could that have been the problem?

Except for the butter and we add vanilla and rum extract. This is my dad's recipe. I have been making these for years and they are always a hit. Made these today for Christmas eve. Everyone loves them. Follow directions exactly!!!!