Excerpted with permission from Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking, by: Stanley Ginsberg and Norman Berg.
- 3 Tbs Granulated sugar
- 1 tsp Table salt
- 4 Eggs large
- 9 Egg yolks large
- ¾ cup Vegetable oil
- 1¼ tsp Vanilla extract
- 1¼ tsp Rum flavoring optional
- 3½ cups All-purpose flour unsifted
- 3 cups Granulated sugar for coating
Combine all the ingredients the bowl of a mixer and use the flat (paddle) beater at low (KA 1-2) speed to mix to a smooth dough with well-developed gluten, around 20 minutes.
Preheat your oven to 350 ̊F/175 ̊C, with baking surface in the middle.
Turn the dough out onto a well-floured work surface and knead for 2-3 minutes, until it no longer sticks. Cover with plastic wrap or a damp cloth and let it rest for 20-30 minutes to relax the gluten.
Spread half the sugar on your work surface and roll the dough out about ¼”/6mm thick, using the rest of the sugar on the top surface. Using a sharp knife or a pizza wheel, cut the dough into 1”x2”/2.5x5cm rectangles. Give each strip a half twist to form the bow tie and arrange on a parchment lined cookie sheet about 1”/2.5cm apart.
Bake for 20-25 minutes, until the bowties are golden brown. It’s important that the cookies be fully baked, otherwise they’ll collapse when they cool.
Remove to a rack and let cool for 3-4 hours, until cold and thoroughly dried out. Store immediately in plastic to retain freshness.