Kichel

Directions

1. Set a rack in the middle position of the oven and preheat it to 350°F. Line a baking sheet with parchment.
2. Combine the 4 teaspoons of sugar, salt, eggs, egg yolks, oil, vanilla, and rum flavoring in the bowl of a stand mixer. Using the paddle attachment, set the mixer on low speed. Scrape down the sides and make sure everything is well combined before moving onto the next step.
3. Add the flour slowly a cup at a time. Continue mixing on low speed for about 20 minutes. A smooth dough will form.
4. Transfer the dough to a floured surface and knead it for 2–3 minutes or until it’s no longer sticky.
5. Grease a large bowl using nonstick cooking spray and place the dough in the bowl. Cover it loosely with plastic wrap and let it rest in a warm, draft-free place for 30 minutes.
6. Spread 1½ cups of the sugar on a work surface and roll the dough out on it until it is ¼-inch thick.
7. Sprinkle the remaining 1½ cups of sugar over the dough.
8. Cut the dough into 1 x 2-inch rectangles.
9. Twist each strip of dough to form a bow tie and place it on the baking sheet about 1 inch apart. Most likely the cookies will need to be baked in multiple batches.
10. Bake for 20–25 minutes or until the bow ties are golden-brown. It’s important that they are fully baked otherwise they will collapse when they cool.
11. Remove the cookies from the oven and transfer them to a rack to cool for 3–4 hours until cold and completely dried out.