Kichel Jewish Bow Tie Cookies Recipes

KICHEL (JEWISH BOW TIE COOKIES)

Steps:

• In a small bowl, mix flour, 2 teaspoons sugar, baking powder, and salt. Set aside.
• In mixer with paddle attachment, combine eggs, egg yolk, oil and vanilla. Mix on low speed until fully combined, 30-60 seconds. With mixer on low speed, slowly add the dry ingredients in three stages until fully combined. You may have to stop to scrape down the sides of the bowl a few times. Continue beating for 15-20 minutes to develop the gluten, stopping every 5 minutes or so to scrape down the sides of the bowl. The dough will be very sticky.
• Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes.
• Preheat oven to 350°F and line two baking sheets with parchment paper.
• Liberally spread approximately ¼ cup sugar on parchment paper set on countertop. (You can do this directly on the countertop, but it makes for a much easier cleanup to do it on parchment paper.) Use a rubber spatula or bowl scraper to scoop the sticky dough onto the top of the sugar. Liberally spread an additional ¼ cup of sugar on top of the mound of dough. Roll dough to approximately ¼ inch thick, using a bench scraper to guide the dough to create and maintain a rectangle, approximately 7 inches by 12 inches. Continue to coat the dough using as much of the remaining sugar as necessary (top and bottom) while rolling out the dough.
• With a pizza cutter or a knife, cut rectangles, 1 inch by 2 inches. (Make 1 inch cuts along the side of the dough that is 7 inches, and make 2 inch cuts along the side of the dough that is 12 inches.) Twist each rectangle in the middle. Place on prepared baking sheet, 2 inches apart from each other. Bake 25-30 minutes until the edges and bottoms are deep golden brown. Allow to cool completely, leaving them out at room temperature for several hours.

EGG KICHEL (JEWISH BOW TIE COOKIES)

Steps:

• For dough: Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper. Mix oil, eggs, sugar, vanilla and salt together, using a hand mixer, or by hand in large bowl until combined. Slowly add 1 cup of flour at a time, mixing well after each addition until a smooth dough forms, about 15 minutes. Turn dough out onto a lightly floured surface and knead until dough is no longer sticky, about 2 to 3 minutes. Cover with plastic wrap or an inverted bowl and allow to rest until dough is supple, about 30 minutes. For coating: Sprinkle 1 1⁄2 cups sugar evenly over work surface and roll dough out into a 1⁄4-inch-thick rectangle. Top evenly with remaining sugar. Cut dough into 1- x 2-inch rectangles using a sharp knife or pizza cutter. Twist each strip to form a bow tie shape. Place onto prepared baking sheets, 1-inch apart. Bake cookies, 1 rimmed baking sheet at a time, until edges are lightly browned, about 20 to 25 minutes. Transfer cookies to wire rack and let cool completely before serving. Store cookies in an airtight container at room temperature until ready to serve.