Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Pastries >> Cookie Bows

Print this Recipe    Cookie Bows

COOKIE BOWS
(Maejakkwa) Korea
serves 4-6

1 cup all pourpose flour
1 1/2 tablespoons superfine sugar
3 tablespoons rice wine or dry sherry
vegetable oil for deep-frying
about 1/3 cup clear honey
chopped pine nuts for coating

Stir together the flour and sugar, and slowly pour in the rice wine
or dry sherry to make a smooth dough. Add a little water if mecessary.
Knead lightly on a floured surface, then roll out lightly to a thin
rectangle. Cut into 2" x 1" pieces. Cut lengthwise slit about 1
inch long in the center of each piece. Pull one end of each piece
through the slit so the piece resembles a small bow shape. Heat
the oil in a deep fat fryer to 330F. Add the bows a few at a time
and fry for 4-5 minutes until rich golden brown. Remove and drain
breifly on a pad of paper towels. Meanwhile slowly, heat the honey
(dilute with a little water if the honey is too thick). Dip the
bows in the honey to coat, then sprinkle with chopped pine nuts.
Serve with Ginger Tea.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.