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Ethnic: Chrusciki




Source of Recipe


Wen Zientek


Recipe Introduction


"These Polish carnival cookies are very time consuming to make. They are very flavorful and rich. This recipe makes hundreds of cookies. Literally. But they are worth it in the end. This is an old family recipe (with a last name like Zientek how could I not be Polish?) that we enjoy every year. I omit the cognac for half of the batter and add it to the second half to package alcohol free cookies for those with children. The cognac can easily be omitted entirely. I used to fry these cookies in oil, but the Crisco really does make a difference in taste and texture."




List of Ingredients




2 whole eggs

10 egg yolks

1 tablespoon melted butter

3 tablespoons granulated sugar

1/2 teaspoon salt

1 teaspoon pure orange extract

1 teaspoon pure vanilla extract

1 teaspoon freshly grated lemon rind

1 teaspoon freshly grated orange rind

3 tablespoons cognac

1/2 cup sour cream

4 to 5 cups flour

melted Crisco

powdered sugar



Recipe



Beat the eggs and egg yolks together until thick and lemon colored. Add the melted butter, sugar, salt, extracts, citrus rinds, cognac, and sour cream and beat until creamy and smooth. Add enough flour gradually to produce a thick, fairly stiff dough.

Turn out onto a floured board and knead for 8-10 minutes until the dough is elastic and can be handled easily. Roll pieces of dough 1/8 inch thin and cut into strips about 3 inches long and 2 inches wide.

Cut the ends on a diagonal. Slit each piece in the center and pull one end through the slit.

Heat the Criso to 375 degrees and fry the dough strips, until lightly browned (about 1 minute) Drain on paper towels and sprinkle with powdered sugar.