Mom’s Bow Ties

4 eggs
4 tbsp. sugar
3/4 tsp. salt
4 tbsp. margarine (melted)
2 tsp. vanilla
2 tbsp. anise (oil) (or to taste)
2 tsp. water
2 3/4 cups flour

confectioners (icing) sugar

Beat eggs until thick a lemon-coloured.
Gradually add sugar and salt while beating. Continue beating until sugar is dissolved.
Stir in melted margarine, vanilla and anise oil.

Add about half the flour and stir in to make a stiff dough. The dough should not be sticky, but it should be soft enough to work. If it’s too stiff, add a little water.

Cut the dough into 3 pieces and roll into long tubes. Wrap in waxed paper and chill for 15 to 20 minutes.

Take out one roll at a time. Roll out dough on lightly floured surface until the dough is nearly transparent. With a pastry wheel, cut dough into trips about 1″ wide and 6″ long.

In each 6″ piece, cut a slice in the center and ull one end of the dough strip through the slice to make a bow. (Mom usually just tied them in a knot instead of using this step).

Heat fat in deep fryer and drop tied dough pieces into the fryer. Bow ties are ready when they float to the surface and all sides are a nice golden brown. Drain and drop into plastic bag filled with icing sugar. Shake bake, remove ties with tongs and put into container for storage. Use sheets of wax paper between each layer of bow ties in the container.