Traditionally Polish, these fried bowtie-shaped pastries have versions all over Europe. A dough with flour, sugar and eggs made rich by brandy and anise seed is pan-fried, then tied in a 'knot' and sprinkled with icing sugar. The only thing that might unravel here is your willpower - impossible to have only one!
I have been looking for the recipe for these cookies. My Mom used to make them and so did my aunts. They were always served at a shower. We called them "Wandi". Thank you so much for the recipe - 03 Dec 2008 (Review from Allrecipes US | Canada)
This is an Italian fried Bowtie cookie traditionally made in Sicily. I used to have these all the time growing up. It was our version of snackfood.The only difference from our recipe is we do not use brandy or anise seed and use vanilla or almond extract instead. Much better taste.Dad used to make these in his bakerey and always sold out faster than he could make them. - 07 Jan 2012 (Review from Allrecipes US | Canada)
This is almost identical to the recipe that my father got from his great grandmother who brought it from Hungary. We call the cookies Churtagers. Dad never knew if that was a real name or just one his "Gram" used. Thanks!! - 28 Nov 2011 (Review from Allrecipes US | Canada)