Bowties (chrusti) (patty smith), part 1

6 servings

Ingredients

Quantity Ingredient
3¼ cup Flour
2½ teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
½ cup Butter
1 cup Sugar
1 Egg
1 teaspoon Vanilla
1 cup Buttermilk

Directions

Kringla (Carla Christeson)

This is a recipe from my mother-in-law, who claims it came with her ancestors all the way from Norway. She usually leaves out the baking soda as she cannot stand the taste of it in anything she eats (but how she can tell is beyond me). Stir together the flour, baking powder, soda and salt. Set aside.

Cream together butter and sugar in bowl until light and fluffy, using mixer at medium speed. Add egg and vanilla. Beat well. Add dry ingredients alternately with buttermilk. Beating well after each addition, using mixer on low speed. Cover and CHILL SEVERAL HOURS OR OVERNIGHT.

Scoop out a spoonful of dough and roll it between your floured hands (make a rope as thin as you like). Twist it into a figure 8 and lay on foil covered cookie sheet. Bake at 350 for 12 minutes or until golden brown.

**************************************************************** Your cookie request brought back memories for me. My mother's parents came from the Ukraine and the cookie you described is one I remember eating all the time while I was growing up. They were called Chrusti by the older folks, my Mom called them Bowties and I've seen them called Love Knots. Oddly enough, I just asked my Mom for this very recipe the last time I visited her. She said that she thought it was a Polish cookie. 3 c flour ¼ c sugar ⅛ tsp salt ¼ c shortening 3 eggs 1 tsp vanilla ½ c milk

Sift the flour, sugar and salt together. Cut in shortening. Add vanilla to the eggs and beat until light and creamy. Add the milk; mix until well blended. Gradually add in the flour mixture to make a soft dough. Chill thoroughly (about 1 hour).

Divide dough into thirds. Roll each third about ⅛ inch thick; cut into strips 1½ inches wide and 4 inches long, cutting them diagonally. Make slash 1 inch long in center of each strip. Lift and carefully slip one end through the slit. This forms the bowtie.

Fry in 375 degree deep fat for 1 to 1 ½ minutes or until golden brown; frying only a few at a time. Drain on paper towel. Sprinkle with powdered sugar while still warm. Cool and store in tightly covered container.

3 to 5 dozen depending on thickness of bowtie

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