Directions

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.
2. 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.
3. Heat oil in a deep-fat fryer to 375 degrees F (190 degrees C).
4. 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.