Crispy Norwegian Bows Recipe

Crispy Norwegian Bows Recipe
Crispy Norwegian Bows Recipe photo by Taste of Home
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Crispy Norwegian Bows Recipe

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I've been fixing these cookies for so long, I don't recall where the recipe came from. They're a "must" at our house.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 large egg yolks
  • 3 tablespoons granulated sugar
  • 3 tablespoons heavy whipping cream
  • 1/2 teaspoon ground cardamom
  • 1 to 1-1/4 cups all-purpose flour
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

Beat egg yolks and granulated sugar until pale yellow. Add cream and cardamom; mix well. Gradually add flour until dough is firm enough to roll.
On a lightly floured surface, roll into a 15-in. square. Using a pastry wheel or knife, cut into 15x1-1/2-in. strips; cut diagonally at 2-1/2-in. intervals. In the center of each diamond, make a 1-in. slit; pull one end through slit.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry bows, a few at a time, until golden brown on both sides, 20-40 seconds. Drain on paper towels. Dust with confectioners' sugar. Yield: about 4 dozen.
Originally published as Crispy Norwegian Bows in Country Woman Christmas Annual 2001, p35

Nutritional Facts

1 cookie: 24 calories, 1g fat (0 saturated fat), 13mg cholesterol, 1mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 0 protein.

  • 3 large egg yolks
  • 3 tablespoons granulated sugar
  • 3 tablespoons heavy whipping cream
  • 1/2 teaspoon ground cardamom
  • 1 to 1-1/4 cups all-purpose flour
  • Oil for deep-fat frying
  • Confectioners' sugar
  1. Beat egg yolks and granulated sugar until pale yellow. Add cream and cardamom; mix well. Gradually add flour until dough is firm enough to roll.
  2. On a lightly floured surface, roll into a 15-in. square. Using a pastry wheel or knife, cut into 15x1-1/2-in. strips; cut diagonally at 2-1/2-in. intervals. In the center of each diamond, make a 1-in. slit; pull one end through slit.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry bows, a few at a time, until golden brown on both sides, 20-40 seconds. Drain on paper towels. Dust with confectioners' sugar. Yield: about 4 dozen.
Originally published as Crispy Norwegian Bows in Country Woman Christmas Annual 2001, p35

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