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Cookie Bows
by Maureen

Known as Ggae Gwa Ja.  Visit Maureen at Korean Recipes on Sweet Baby Media with over 300 recipes sorted alphabetically.

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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