These Bow-Tie Cookies are light and fluffy and made with only 3 eggs yolks. There a winner at any baby or wedding shower.
This recipe came about because I've always been mesmerized when I go to a baby or bridal shower and see these Bow-tie Cookies. Wondered how did they get those little pastries to resemble a bow-tie? How did they make those? They look so delicate. Are they baked? Are they hard to make?
Sometimes they come out at Christmas time too! Up to this point I have tried two variations of these pastries and today I'm sharing with you the version I like best.
Now you might say that the pictured cookies don't look like traditional bow-tie cookies and you're right. While I was searching for the recipe, I came across a version that was made a little differently. And as I stated previously, this is by far my favorite recipe version of them.
100% credit for this recipe goes Dianne B. for posting her recipe on the "All Recipes" website. P.S. you don't need a pasta machine! Just some good old elbow grease and a rolling pin. Now Diane doesn't call them Bow-tie cookies, she calls them "Kruschicki". Frankly, it doesn't matter what they're called, I call them delicious!
You also don't need a deep fryer for this recipe a good old saucepan filled with your oil of choice will do. This recipe for bow-tie cookies is adapted from one I saw on and they are so easy to make, I just halved it to make about 30 cookies.
Tips and Tricks to Making These delicious Bow-Tie Cookies
Now, if you have never rolled out dough, get ready because this is quite a treat. It might get a little messy, but that's ok. First of all clean and Clear your surface.
In a large bowl beat the egg yolks. Add the sour cream, sugar, vanilla and whiskey and continue mixing until smooth.
Stir in flour until the dough is formed enough to roll out. Turn it out onto a floured surface and knead.
You may need more flour so that the dough doesn't stick to the surface. Roll out the dough so that it is very thin, like pasta dough. You may want to divide the dough into two at this point, your choice if it's too much to roll out at one time.
Start cutting strips about 1 and ½ inches wide with a knife or pastry cutter. Using a pastry cutter makes them look a little bit fancy, but it's not needed.
While you are preparing the bow-tie cookies, heat up the fryer or your saucepan to about 190°F.
Cut the long strips to about 3 inches long. Cut a slit in the middle so that you can pull one side through the slit to make the bow-tie. Or you can also pinch the middle, your choice.
Once the oil is heated, place the cookies in the fryer. While they fry, they will expand. Fry for about 1 minute on each side, then remove and place on a paper towel to absorb any excess oil.
If you don't have a deep fryer, no worries, use a large shallow pot filled up with about 3 inches high with oil.
Let the bow-ties cool down uncovered. They can stay uncovered for about a day. When you are ready to serve them, layer then on a serving tray and dust with icing sugar one layer at a time.
Drop a comment below with your spin on this recipe. I’d love to see your pictures so don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula
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Recipe Details
Bow Tie Cookies
Ingredients Â
- 3 egg yolks
- ½ cups sour cream
- 1 ½ tbsp sugar (optional)
- ½ tbsp vanilla extract
- 1 tbsp whiskey
- 1 ½ cups flour
- 2 cups oil for frying (more or less)
- ½ cups icing sugar
InstructionsÂ
- In a large bowl beat the egg yolks. Add the sour cream, sugar, vanilla and whiskey and continue mixing until smooth. Stir in flour until the dough is formed enough to roll out. Turn it out onto a floured surface and knead.
- You may need more flour so that the dough doesn't stick to the surface. Roll out the dough so that it is very thin, like pasta dough. You may want to divide the dough into two at this point, your choice if it's too much to roll out at one time. Start cutting strips about 1 and ½ inches wide with a knife or pastry cutter. Using a pastry cutter makes them look a little bit fancy, but it's not needed.
- While you are preparing the bow-tie cookies, heat up the fryer to about 190 degrees.
- Cut the long strips to about 3 inches long. Cut a slit in the middle so that you can pull one side through the slit to make the bow-tie. Or you can also pinch the middle, your choice.
- Once oil is heated, place in fryer, they will expand when you fry them. Fry for about 1 minute on each side, then remove and place on a paper towel to absorb any excess oil. If you don't have a deep fryer, no worries, use a large shallow pot filled up with about 3 inches high with oil.
- Let the bow-ties cool down uncovered. They can stay uncovered for about a day. When you are ready to serve them, layer then on a serving tray and dust with icing sugar one layer at a time.
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