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NOTE: You will also need confectioners sugar for dusting and vegetable oil for frying.
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You may also up the flour to another 1/2 cup in addition to the 1/1/2.
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With a mixer beat the butter, eggs and vanilla extract.
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On low gradually add 1 cup flour, baking powder and salt.
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Turn out onto a well floured surface and knead in remaining flour.
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The dough should be soft and elastic.
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If still too sticky dust with the additional flour.
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Divide dough in half.
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Cover the half not using with plastic wrap.
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Lightly flour a rolling pin and roll out on a floured surface as thin as you can in oblong shape.
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About 1/4 inch will do.
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With a pastry cutter or knife (you just won't get the rippled edges with a knife) cut the dough into strips about 4 inches long by 2 inches wide.
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Cut a 1/2 inch slit in the center of the strip.
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Take one end of the strip and gently pull it through the slit.
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Hence the bow tie.
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You can also twist the dough into interesting shapes it's all up to you.
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Continue until all dough has been used.
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In a large saucepan, heat about 2 inches of oil over medium heat.
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Drop bow ties into oil and fry 3 - 4 bow ties at a time, do not crowd it should lay in a single uncrowded layer until lightly browned and then flip over to fry other side.
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Remove with tongs or slotted spoon and cool on dish lined with paper towels.
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Cool completed and dust with confectioners' sugar.
