Pat's StoryThese European cookies are delicious no matter where they come from or how they are spelled. They are a fried cookie dessert and the meaning of the word is "dry cookie". These remind me of the Rosette cookies.
I think you will enjoy this version.
egg yolks, room temperature
whole egg, room temperature
rum or brandy
all purpose flour
canola or vegetable oil for frying
powdered sugar for garnish or cinnamon/sugar
1Combine the egg yolks, whole egg and salt in a bowl of mixer. Beat at high speed about 5 minutes , until thick and lemon colored.
Beat in sugar, cream, vanilla and rum. Add flour and cornstarch and beat until blisters form, about 5 minutes.
2Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for about 20 minutes.
Working with 1/2 the dough at a time, roll out to about 1/16 thickness,(kinda like rolling out homemade noodles). Cut 2-inch wide strips. Cut the strips on the diagonal at 4-inch intervals.(2x4-inch pieces)
3Heat about 3-inches of oil in a large, deep skillet to 350^. Make a slit in the center of each strip of the cut dough. Then pull one end through the slit to form a bow( sometimes called bow-tie cookies).