Instructions: Mix eggs, sugar, sour cream, half & half and vanilla together in a bowl. Add enough flour to form soft dough easy to handle. Knead until smooth. (Its got to feel right; maybe 3 to 4 minutes.) Roll out to 1/8inch. Using sharp knife, pizza cutter or zigzag cutter, cut into 1-inch vertical strips. Cut each strip into 4 to 5 inch sections, or depending on how long you want these. Cut a 1 1/2- to 2-inch vertical slit in center of each strip. Pass one end through and pull back to original place to form a twisted strip. Place on wax paper until all cookies have been formed. Deep fry in hot oil until golden brown on each side. Drain on brown paper or paper towel. Immediately sprinkle with superfine sugar. Set aside to cool. When completely cooled, dust with confectioners sugar. Store in airtight tins.

Makes 3 dozen.

Gail Says: Growing up in Ukrainian-Italian household brought forth many delicious events, all centered around food. These bow-tie cookies were common to both nationalities, and we three girls would rejoice when my mother would bring out the huge frying pan. This meant company was coming, and we would get to enjoy these crisp, delicate cookies with cold milk, while the adults sipped strong coffee or anisette, a sweet anise-flavored liqueur.

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