Cenci alla Fiorentina

(Bow Tie Cookies)

Ingredients

2 1/4 Cups Flour

2 Large Eggs

2 Large Egg Yolks

2 Tbs. Unflavored Rum

Powdered Sugar

1/8 Tsp. Salt

Extra Virgin Olive Oil

(Mild Varietal)

Place 2 cups of flour in a large bowl.  

Make a well in the center.

Add eggs, 2 yolks, rum , 1 Tbs. Powdered Sugar and salt into the well.

Using a fork, mix until flour has incorporated all ingredients.  

Using your hands, form dough into a large ball.

Sprinkle remaining 1/4 cup flour onto a board or other flat, clean and dry surface.

Knead dough for 10 minutes, or until the extra flour is worked in and dough is smooth and shiny.

Wrap and refrigerate for 1 hour.

On floured surface, roll out  1/4 cup of dough at a time using sturdy rolling pin.

When paper thin, cut dough with a sharp knife into strips 6 - 7 inches long and 1/2 inch wide.

Tie each strip into a loose knot.

Heat 3 - 4 inches of olive oil to 350 degrees. 

Deep fry 4 or 5 strips at a time for 1 or 2 minutes or till just golden brown.

Drain strips on paper towels and allow to cool.

Sprinkle abundantly with powdered sugar before serving.

Recipe Makes About 6 Dozen Cookies