Danish Bowknots Recipe

Cream butter and sugar; mix in eggs and evaporated milk. Add 2 1/2 cups flour gradually, mixing well. Refrigerate several hours or overnight.

Roll out very thin on surface dusted with remaining flour(the thinner the pastry, the more delicate and crunchy). Cut into 1-inch strips, then into 4-inch pieces. Make a 3/4-inch slit in each piece. Carefully pull 1 end of strip through slit, forming a knot. Place on cookie sheet in 2-3 layers, separated with wax paper. Refrigerate 20-30 minutes.

Heat 2-3 inches oil to 360 degrees F. in deep-fryer or electric skillet. Fry knots until golden brown, 1-2 minutes, turning once or twice. Drain on paper towels. Sprinkle lightly with confectioners' sugar. Store in tightly covered container in a cool place. Can be frozen.