Bourbon Bow Ties
- Level: Intermediate
- Yield: about 54
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 54 servings
- Calories
- 65
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 18
- Sodium
- 23
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 30 min
Ingredients
1 1/4 cups sugar
1 vanilla bean, split lengthwise, seeds scraped out (pod reserved)
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
5 large egg yolks
2 tablespoons bourbon
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup sour cream
Vegetable oil, for frying
Directions
- Combine 1 cup sugar, the vanilla pod, cinnamon, allspice and nutmeg in a large bowl. Work the vanilla seeds into the mixture with your fingers until incorporated; set aside.
- Beat the remaining 1/4 cup sugar, the egg yolks, bourbon and vanilla extract in a medium bowl with a mixer on medium-high speed until light and creamy, about 2 minutes. Beat in the flour and salt in 2 batches, alternating with the sour cream, until just combined. Continue beating until the dough starts to pull away from the side of the bowl, about 3 minutes (it will be sticky). Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap; let sit at room temperature 30 minutes.
- Line a baking sheet with parchment paper. Cut the dough in half; roll out each half into a thin 9-inch square on a floured surface. Cut each square into 1-by-3-inch strips. Cut a 1-inch slit lengthwise in the center of each strip; insert one end of the strip into the opening, pull through and twist to make a bow tie shape. Transfer to the prepared baking sheet.
- Set a rack on another baking sheet. Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches of 6 to 8, fry the cookies, turning once, until golden brown and crisp, 3 to 4 minutes. Transfer to the rack with a slotted spoon; toss in the spiced sugar while still warm.