ITALIAN BOW TIE COOKIES

2 1/4 cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
3 tablespoons sherry
1/2 cup confectioners sugar for dusting

In a medium mixing bowl, combine flour, sugar, and salt together. Add egg, butter, and vanilla; mix until dough becomes stiff.

Stir in sherry one tablespoon at a time until dough is workable and smooth. Cover and refrigerate for about 2 hours.

On a lightly floured surface, roll the dough out to 1⁄8-inch thickness. Cut into long narrow strips, and tie into loose knots, do not pull tight.

Heat oil to 375 degrees F. Fry cookie ties in hot oil for about two minutes, until they puff and turn golden brown. Drain on paper towels.

Dust with confectioners sugar while still warm.

Makes 3 dozen
Source: Hamilton Beach