Ingredients Jump to Instructions ↓

  1. 1/4 cup unsalted butter, at room temperature

  2. 1/2 cup white sugar

  3. 3 eggs

  4. 3 egg yolks

  5. 1/2 teaspoon salt

  6. 1 (1 1/2 fluid ounce) jigger whiskey

  7. 1 teaspoon vanilla extract

  8. 2 3/4 cups all-purpose flour Oil for deep-fat frying Confectioners' sugar for dusting

Instructions Jump to Ingredients ↑

  1. Cream the butter and sugar together until fluffy. Add eggs and egg yolks one by one while continuing to beat, then add salt, whiskey, and vanilla. Stir in flour until a smooth dough is formed. Cover, and refrigerate for 1 hour. Roll out dough on a well floured surface until very thin, about 1/8-inch thick. Cut dough into rectangles measuring 1x4 inches. Grasping each end of a dough strip, give it two twists to form a bowtie shape. Repeat with remaining dough. Heat oil in a deep-fat fryer to 375 degrees F (190 degrees C). Fry the cookies in batches until golden brown on both sides, turn them over half way through so they cook evenly. Drain cookies on a paper towel-lined plate, then dust with powdered sugar.


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