Cover the dough and chill for about 20-30 minutes.
Pull off a piece of dough and keep the rest in the refrigerator.
Roll out the dough really thin.
Cut the dough into strips about 1.5 inches wide and 4-7 inches long. Cut a small slit in the center of each strip. Fold one end of the strip over and though the slit.
Fry in crisco until lightly golden on each side. Let them drain and cool on a brown paper bag. Sprinkle with powdered sugar.
Notes
The amount of dough you roll out will depend on how big of a space you have and how quickly you can get them rolled, tied, and fried. Will need to do it in several batches.
The size of each will vary, just don't go too wide or too long or they will be hard to handle while frying.
The process of tying them will take some practice, as the dough is thin it will break easily.
Be sure your bow ties are not drying out before frying them, work in smaller batches if they start to dry and get hard.
If your Crisco starts to get dirty, you will want to change as needed otherwise the dough will start to brown and burn too quickly.
Be sure to let the bow ties cool completely before putting them away otherwise, they will get soft and soggy.