Eliza 's Profile

Originally Posted by auntieshelly

Hi Mish and Bri ~ Here is the recipe for the Italian cookies I mentioned in my post. These cookies are thin and crunchy. I remember my mother stored them in gift boxes lined with paper towels in our linen closet. They stayed crisp for a long time.


Italian Bow-Tie Cookies

4 eggs

4 tablespoons sugar

3/4 teaspoons salt

4 tablespoons (1/2 cube) butter, melted

3 teaspoons anise extract (you may use lemon, orange, vanilla, or almond extract in place of anise)

2 teaspoons orange or lemon zest, optional

3 teaspoons water

2 3/4 cups flour

Oil (I use Canola) for frying

Sifted powdered sugar


Beat eggs until very thick and lemon colored. Gradually add sugar and salt and beat until dissolved. Stir in melted butter, extract, zest(if used), and water. Gradually blend in flour until a stiff dough forms (like a pasta dough). Chill for 15-30 minutes. Divide dough into five or six parts. Roll out one piece of dough at a time, by hand or using a pasta maker. Roll dough as thin as possible, until it is almost transparent. Lightly flour work area and with a sharp knife, cut the dough into strips about 1" wide and about 10" long. Tie the strips of dough into loose knots or bows as you would a ribbon. Drop the bow-ties, a few at a time, into deep hot oil (360º) and cook just a few minutes, turning often, until very lightly browned. Remove and drain on paper towels. Sprinkle generously with sifted powdered sugar. This recipe makes about 100 cookies.