Jewish Bow Tie Cookies (Egg Kichel)
Classic Jewish bow tie cookies, also known as egg kichel, offer a nostalgic taste reminiscent of traditional neighborhood bakeries.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F with a rack on the middle shelf.
-
In a large bowl or stand mixer, combine 4 teaspoons sugar, salt, eggs, egg yolks, vegetable oil, vanilla, and rum flavoring.
-
Gradually add flour, one cup at a time, and beat on low speed for approximately 20 minutes until a smooth dough with well-developed gluten forms.
-
Transfer the dough to a well-floured surface, knead for 2 to 3 minutes until it's no longer sticky, then cover and let rest for 20 to 30 minutes.
-
Spread 1 1/2 cups granulated sugar on your work surface, then roll the dough out to 1/4 inch thick on the sugar, sprinkling the remaining 1 1/2 cups sugar on top.
-
Cut the dough into 1x2-inch rectangles. Give each strip a half twist to form a bow tie, then arrange them 1 inch apart on a parchment-lined cookie sheet.
-
Bake for 20 to 25 minutes until the bow ties are golden brown, ensuring they are fully baked to prevent collapsing upon cooling.
-
Cool the cookies on a rack for 3 to 4 hours until completely cold and dried out, then store immediately in plastic to maintain freshness.