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Italian Bowknot Cookies

By: Pat

"Great unusual fried cookies. Original name is "Cenci alla Fioorentina", it came from my Italian cousins. I used these for a bake sale once and ran out before I even got started!"

Rate/Review | Read Reviews (9)

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 dozen

Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter
2 eggs
1 cup vegetable oil for frying
1 cup confectioners' sugar
1 cup honey

Directions

Mix the flour, baking powder, salt, and white sugar together. Cut in the butter until well blended. Stir in the eggs and mix thoroughly.
Knead dough on a floured surface until dough is elastic. Let dough rest for 1 hour.
Divide into 4 parts. Roll each to 8x10 inch rectangle. Cut into strips about 8 inches long and 3/4 inch wide. Tie each strip into loose knot.
Fry cookies in hot oil 3-4 at a time, until golden brown. Drain well and sprinkle with confectioners' sugar and honey, if desired. Serve hot or cold. Keep in airtight container.

Footnotes

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.