Khrusty cookies
Source of Recipe
First published in Chatelaine's 12/2001 issue
List of Ingredients
6 egg yolks
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) whipping cream
1/2 tsp (2 mL) salt
1 tbsp (15 mL) rum or brandy (optional)
1 tsp (5 mL) white vinegar
2 to 2-1/2 cups (500 to 625 mL) all-purpose flour
4 cups (1 L) vegetable oil
dusting of icing sugar
Recipe
1. In a large bowl, using a whisk, whip yolks until light in colour. Whisk in granulated sugar, cream, salt, rum, if using, and vinegar. Using a wooden spoon, stir in 2 cups (500 mL) flour, stirring in a little more flour, if necessary, so that dough is smooth and satiny and no longer sticky. Then knead lightly with floured hands. Divide dough into quarters, then form each quarter into a ball. Wrap each ball in plastic wrap and refrigerate until chilled, about 30 minutes. Line a baking sheet with a few layers of paper towels.
2. Work with one ball of dough at a time, keeping rest in the refrigerator until needed. Lightly dust counter and rolling pin with flour. Roll out dough as thinly as possible, no thicker than 1/8 inch (0.3 cm). Using a pastry cutter with a scalloped edge, a pizza cutter or knife, cut rolled dough into 1x3-inch (2.5x8-cm) strips. Using tip of a small knife, make a 1/2-inch (1-cm) slit lengthwise in each strip. Pull one end almost all the way through slit.
3. Pour oil into a deep saucepan. It should be at least 3 inches (8 cm) deep. Place over medium-high heat until hot. This may take 10 minutes. Then reduce heat to medium and carefully slip 4 to 6 cookies into oil. Cook until lightly browned on one side, from 1-1/2 to 2 minutes. Turn and continue to cook until evenly browned, from 1-1/2 to 2 more minutes. Immediately remove with a slotted spoon and place on paper towels. Repeat with remaining dough. When cool, dust cookies with icing sugar. Store in an airtight container at room temperature up to 1 week. Do not freeze.
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