4 TABLESPOONS BUTTER, SOFTENED
3 EGGS
1 TEASPOON VANILLA EXTRACT
11/2 TO 1¾ CUPS FLOUR
3 TEASPOONS BAKING POWDER
VEGETABLE OIL FOR FRYING
TEASPOON SALT
CONFECTIONERS’ SUGAR FOR DUSTING
1. In an electric mixer, beat the butter, eggs, and vanilla. On low speed, gradually add 1 cup of flour, baking powder, and salt. Turn out dough onto a well-floured surface and knead in the remaining flour. The dough should be soft and elastic. If it is too sticky, dust with additional flour.
2. Divide the dough in half. Cover the half that you are not using with plastic wrap. Using a lightly floured rolling pin, roll out the dough on a lightly floured surface as thin as you can in an oblong shape.
3. Using a pastry cutter, cut the dough into strips measuring approximately 4 inches long by 2 inches wide. With the pastry cutter, cut a 1/2-inch slit in the center of the strip. Take one end of the strip and pull it through the slit in the center. This will give you a bow tie. You can twist the dough into whatever interesting shapes you like.
4. Continue rolling and shaping all the dough.
5. In a large saucepan, heat 2 inches of oil over medium heat. Drop twisted bow ties into oil. Fry 3 to 4 bows at a time in a single uncrowded layer until lightly browned on each side, 1 to 2 minutes, turning with tongs or a slotted spoon. When cooked, remove the bow ties from the oil with a slotted spoon and drain on paper towels.
6. When cooled, dust with confectioners’ sugar.