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1
In a large bowl with an electric mixer on high speed, beat eggs until thick and creamy.
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2
Beat in rum and vanilla.
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3
Wash and dry beaters of mixer.
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4
In another large bowl, combine flour, granulated sugar, and salt.
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5
Add butter and beat on medium speed until mixture has an even crumb.
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6
Add wet mixture to dry, beating on medium-low speed until a soft but not sticky dough forms.
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7
Run mixer for a minute or two to knead dough.
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8
Heat 2 inches of oil or shortening (or a Blend) in a deep-fat fryer or deep, heavy pot to 375 degrees F.
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9
Roll dough out to 1/8-inch thickness on lightly floured surface.
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10
Cut a grid, using a sharp knife or a pizza cutter, making 1 1/2 x 5-inch rectangles.
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11
Make a 1-inch slit lengthwise in the center of each rectangle.
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12
Pull one end of strip through the slit, forming a loose knot for each cookie.
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13
Stretch each piece out gently to form bow-tie shapes.
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14
Add a few knots to the hot fat at a time and fry for about 1 minute, then flip over using tongs and fry until light golden brown on all sides, about 1 minute more.
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15
Do not crowd; the knots need room to move around.
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16
Remove using slotted spoon and drain on paper towels.
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17
Repeat with remaining knots.
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18
While cookies are still warm, place on a rimmed cookie sheet or in a large bowl, sift confectioners sugar over them, and gently toss to coat heavily.
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19
I like these best within a few hours of frying.
