Bowties

2 cups flour, plus extra for rolling

1/3 cup confectioners' sugar, plus extra for dusting

4 tablespoons unsalted butter, chilled, cut into small pieces

1 egg plus 3 egg yolks

1/4 cup sour cream

2 teaspoons lemon juice

3 to 4 teaspoons grated lemon peel, or to taste

Vegetable oil for frying

In medium bowl, sift together flour and confectioners' sugar. Cut in chilled butter untilmixture is sandy looking. Add egg and yolks, sour cream, lemon juice and lemon peel.Gently mix with fork until just combined.

Turn dough onto lightly floured surface and gently knead until dough is smooth. Forminto 2 disks, wrap in plastic wrap and refrigerate for about 1 hour.

Preheat oil in deep fryer. Using only as much flour as necessary, roll one disk out nomore than 1/8-inch thick. With a pastry wheel, cut dough into 2- by 4-inch rectangles.Make a 3/4-inch diagonal slit in center. Pull one end through slit and gently pull as far asit will go without tearing. Let sit about 10 minutes before frying. Repeat with seconddisk. Again let bowties sit about 10 minutes before frying. Fry a few at a time untilgolden on both sides, turning carefully as needed. Do not overcook. Drain on papertowels. Dust with confectioners' sugar when cool.

Rose Variation: Using fluted or plain biscuit cutters, cut circles of three different sizes.Put the circles one on top of the other, with the smallest on top. Pinch together securely inthe middle, forcing the circles to bend upward. Let sit for about 10 minutes before frying.Carefully place in oil. Using a wooden spoon, gently hold under the oil to brown. Drainon paper towels. Dust with confectioners' sugar and place a drop of jam in the center.