Bow Cookies

Makes about 100 cookies

4 eggs
4 tablespoons sugar
3/4 teaspoon salt
4 tablespoons butter, melted
2 3/4 cups flour, approximately
2 teaspoons anise extract
2 teaspoons water
Vegetable shortening for deep frying

In a large bowl, beat whole eggs until thick and lemon colored, about 5 minutes, using a stand or hand mixer. Add sugar and salt and continue to beat until the dissolved. Stir in the melted butter. Add half of the flour and mix well. Stir in the anise extract which has been diluted with the water. Add the remaining flour to make a rather stiff dough. (Somewhat like a noodle dough) Form dough into disk, wrap in plastic and chill for 15 minutes.

Divide the dough into 5 parts, work with one part at a time, return rest to the refrigerator. On a floured board roll out the dough very thin, nearly transparent and cut into strips 1-inch x 4-inches. Cut a small slit in the middle of each cookie and pull one end through the opening to form a bow.

Heat the vegetable shortening to 360 degrees in a deep, heavy pan or deep fryer. Fry a few cookies at a time until lightly browned on both sides, about 5 minutes. Drain on absorbent paper. Dust the cookies with powdered sugar. Store in an airtight container.