It's the recipe....sweet pastrys like that should NOT be kneaded....and there is way too much wet stuff for the flour. They are a take on traditional bow tie cookies...in Polish they are one thing....forget what, seasoned with a different liquor than bourbon and in Italian they are Wandas, flavored with sherry or marsala. in both cases the texture is more ;like a pie crust...with egg.
Add more flour fry strips and roll in sugar,...feed them to some teemagers and start over with a different recipe for bow tie pastrys.

Thanks, LindaC. Using your post, I went looking for "bow tie cookies." btw, in Polish they are called Chrusciki or Kruschiciki. The ones I found had less sour cream, or more flour, or fewer egg yolks.

:-)....and how do you pronounce that?? LOL!

One recipe had this pronunciation "hrrooss-CHEE-kee" but I'm still clueless how to pronounce it!

No teenagers here or even in the neighborhood. And I don't want to waste a bottle of oil frying something that is subpar at best. The dough is probably going in the trash uncooked.

I can hear it....sort of a guttural "hrrooss".
Let us know what recipe you use and how they turn out.

I was assigned the recipe above to make and review. By incorporating more flour, I might get the recipe to work, but the instructions do not mention that. If more flour needs to be incorporated during the kneading process, then the recipe needs to say so. If I cannot get a decent end result by following the recipe exactly as written, then the recipe gets a "fail" from me.

Well, it must have been partially me. Another person was assigned the same cookie. She was able to get them rolled out and fried. However, she said they were tasteless with the texture of a stale cake donut.

Then she must have used a different recipe....or added a LOT more flour. Because there is no way with all that cinnamon, vanilla and bourbon that they would lack flavor

I'm still stuck in the instruction, "Cut a 1-inch slit lengthwise in the center of each strip; insert one end of the strip into the opening, pull through and twist to make a bow tie shape." I'm not visualizing that very well, especially with a wet dough.

Sally

The consensus of all is that they are fairly tasteless, certainly no bourbon taste. One tester commented that she had to work as much flour into the the dough during kneading as the recipe called for initially in order to get the dough to a workable consistency. I like the comment that equated the "sticky dough" to epoxy.

I'm glad I didn't waste any more time on this mess of a recipe!

The bourbon was likely added for the dough quality, like that vodka pie crust thing....
And that's what comes from experience....I looked at that recipe and knew it couldn't be made as written.

The moral of this story is....remember "It must be true, It saw it on the internet." I think many many recipes posted on recipe sites are something someone with little experience dreamed up.

Interesting - I think that's a flawed recipe for sure. Here's the first hit I came across when I searched 'bow tie cookie recipe' ; it has double the am't of booze & much less sugar:

http://www.tasteofhome.com/recipes/chrusciki-bow-tie-cookies

I'm wondering if that sticky dough might work in a cooky press...?

And fewer eggs and no sour cream....The clue to the recipe you posted is the sentence "stir in flour until a stiff dough forms".
Cookie Press cookies are usually very short....this has no fat but for what is in the egg yolks. Bad recipe...posted by someone who dreamed it up and never tried it out!

carolb, I don't think it would work in a cookie press at all. I just finished making Pepperjack Crackers using my cookie press, so their consistency is fresh in my mind.

I looked at the Taste of Home recipe yesterday. It has more booze, but it also has fewer eggs, no sour cream, and confectioner's sugar instead of granulated which means a modicum of cornstarch, too.

This carp is going in the trash. It was a poorly constructed recipe. It is not something I ever would have chosen to bake. I only attempted it because in a moment of idiocy, I signed up for a Cookie Challenge. The people who did make the recipe, say the cookies are tasteless and the texture is not pleasing.

LindaC, I think this is exactly one of those cases you propose - someone came up with a recipe and either didn't test it or if they did, there are steps and ingredients that didn't make it into print.

This is the texture of the dough after an additional half cup of flour was worked in.

EWWw......looks like something from outer space....send to smother us all !

It does! A very fat one.

Sally

A fat sitting moose it is! I feel fortunate I wasn't asked to test this recipe as my already low opinion of my baking attempts would have been demolished! ..... Pink

Looks very like Jabba the Hut with ears.....

I can see that...

Y'all are cracking me up!