Bow Ties

This image courtesy of Joseph DeLeo

These deep-fried cookies, tied in a knot shape, are given a snowy dusting of confectioners’ sugar as they cool. A deep-fat fryer makes these easier to make, but you can use a deep pot and a thermometer. These are best eaten soon after frying.

NotesField Notes: Many countries have deep-fried cookies such as these, sometimes called love knots. This recipe was given to me by Angle Czajkowski, who says these are always made during the holidays. Pigs were often slaughtered for the holiday meal, which meant there would be plenty of fat available for these deep-fried treats.

Lifespan: 3 days at room temperature in airtight container

75 cookies

Cooking Methodfrying


Total Timeunder 1 hour

Make Ahead RecipeYes

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentdeep fryer, electric mixer

Taste and Texturerich, sweet

Type of Dishcookie, dessert


  • 5 large eggs
  • 1 tablespoon light or dark rum
  • ½ teaspoon vanilla extract
  • 3¼ cups all-purpose flour
  • ½ cup granulated sugar
  • Pinch of salt
  • 2 tablespoons (¼ stick) unsalted butter, softened
  • Vegetable oil or shortening for frying
  • Confectioners’ sugar


  1. In a large bowl with an electric mixer on high speed, beat eggs until thick and creamy. Beat in rum and vanilla. Wash and dry beaters of mixer.

  2. In another large bowl, combine flour, granulated sugar, and salt. Add butter and beat on medium speed until mixture has an even crumb. Add wet mixture to dry, beating on medium-low speed until a soft but not sticky dough forms. Run mixer for a minute or two to knead dough.

  3. Heat 2 inches of oil or shortening (or a Blend) in a deep-fat fryer or deep, heavy pot to 375 degrees F.

  4. Roll dough out to 1/8-inch thickness on lightly floured surface. Cut a grid, using a sharp knife or a pizza cutter, making 1½ × 5-inch rectangles. Make a 1-inch slit lengthwise in the center of each rectangle. Pull one end of strip through the slit, forming a loose knot for each cookie. Stretch each piece out gently to form bow-tie shapes.

  5. Add a few knots to the hot fat at a time and fry for about 1 minute, then flip over using tongs and fry until light golden brown on all sides, about 1 minute more. Do not crowd; the knots need room to move around. Remove using slotted spoon and drain on paper towels. Repeat with remaining knots.

  6. While cookies are still warm, place on a rimmed cookie sheet or in a large bowl, sift confectioners’ sugar over them, and gently toss to coat heavily. I like these best within a few hours of frying.


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