⌐◨-◨ Thanks for joining us for this special holiday edition of @Foodnouns Milk & Cookies show, a @thenounsquare SoapBox! Kichel Bow Tie Cookies INGREDIENTS Kichel Dough 190 grams all-purpose flour (1½ cups plus 1 Tablespoon) 2 teaspoons sugar ½ teaspoon baking powder ½ teaspoon salt 3 eggs, at room temperature 1 egg yolk, at room temperature 76 grams vegetable oil (⅓ cup plus 1 Tablespoon) 1½ teaspoon vanilla Sugar Coating 150 grams sugar, divided (¾ cup) In a small bowl, mix flour, 2 teaspoons sugar, baking powder, and salt. Set aside. In mixer with paddle attachment, combine eggs, egg yolk, oil and vanilla. Mix on low speed until fully combined, 30-60 seconds. With mixer on low speed, slowly add the dry ingredients in three stages until fully combined. You may have to stop to scrape down the sides of the bowl a few times. Continue beating for 15-20 minutes to develop the gluten, stopping every 5 minutes or so to scrape down the sides of the bowl. The dough will be very sticky. Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper. See the rest of instructions in the Foodnouns Recipe Box!