4 eggs, well beaten
2 c. plus flour
1 tbsp. sugar
1 tsp. salt
1 tsp. butter
1 oz. glass liquor or anisette

Beat eggs well, add flour, sugar, salt and butter; roll out dough evenly, about 1/4 inch thick. Cut into bars about 1x4 inches, use pastry cutter to make center slit in each bar. Fold back 1 edge and slip through cut, forming bow. Fry in deep fat until golden. Drain to remove excess fat. When cool, sprinkle with powdered sugar.