Egg Kichel (Bowtie Cookies), reprinted with permission from Inside the Jewish Bakery: Recipes and Memories From the Golden Age of Jewish Baking, by Stanley Ginsberg and Norman Berg
3 Tbsp. granulated sugar
1 tsp. table salt
4 large eggs plus 9 large egg yolks
3/4 cup vegetable oil
1 1/4 tsp. vanilla extract
1 1/4 tsp. rum flavoring (optional)
3 1/2 cups unsifted all-purpose flour, plus more for dusting
3 cups granulated sugar, for coating
1. Combine all the ingredients through the flour in the bowl of a standing mixer, and mix with the flat paddle beater set at low speed until dough is smooth and has a well-developed gluten, about 20 minutes.
2. Turn the dough out onto a well-floured work surface and knead for 2–3 minutes, until it no longer sticks. Cover it with plastic wrap or a damp cloth, and let it rest for 20–30 minutes to relax the gluten.
3. Preheat your oven to 350 degrees, and line two baking sheets with parchment paper.
4. Spread 1 1/2 cups of sugar evenly over your work surface, and roll out the dough to about 1/4-inch thick. Sprinkle the remaining 1 1/2 cups sugar over the top surface of the dough. Using a sharp knife or a pizza wheel, cut the dough into 1-inch by 2-inch rectangles. Give each strip a half twist to form the bowtie, and arrange on cookie sheets, about 1-inch apart.
5. Bake for 20–25 minutes, until the bowties are golden brown. It’s important that the cookies be fully baked, otherwise they’ll collapse as they cool. Remove to a rack, and let cool for 3–4 hours, until cold and thoroughly dried out. Store immediately in a Tupperware to retain freshness.