Title: Lithuanian Bows
Categories: Ethnic Cookie
Yield: 1 Servings

5		Eggs
3	tb	Sugar
5	tb	Sour cream
1/2	ts	Salt
1	tb	Cognac or brandy
2 1/2	c	Flour

Add salt to eggs and beat until lemon colored. Add sugar and cognac and beat a few minutes more. Add sour cream and flour alternately and mix well after each addition. Turn dough onto floured board and knead. Divide dough in half. Roll out very thin. Cut into strips diagonally. Cut slit in the center of each strip and pull one through the other. Deep fry in shortening until golden color. Drain on paper towels. These pastries will keep in tin for 1 month.

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