by Maureen type: refrigerator, rolled makes: about 1 dozen 1 cup all purpose flour 1-1/2 tablespoons superfine sugar 3 tablespoons rice wine or dry sherry vegetable oil for deep-frying about 1/3 cup clear honey chopped pine nuts for coating Stir together the flour and sugar, and slowly pour in the rice wine or dry sherry to make a smooth dough. Add a little water if necessary. Knead lightly on a floured surface, then roll out lightly to a thin rectangle. Cut into 2" x 1" pieces. Cut lengthwise slit about 1 inch long in the center of each piece. Pull one end of each piece through the slit so the piece resembles a small bow shape. Heat the oil in a deep fat fryer to 330F. Add the bows a few at a time and fry for 4-5 minutes until rich golden brown. Remove and drain briefly on a pad of paper towels. Meanwhile slowly, heat the honey (dilute with a little water if the honey is too thick). Dip the bows in the honey to coat, then sprinkle with chopped pine nuts. Serve with Ginger Tea. |
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Cookie Bows |