Chrusciki (Polish Bow Tie Cookies)

By TheresaJ

Ingredients

• •1 tablespoon unsalted butter
• •2 large eggs
• •5 large egg yolks
• •3 tablespoons granulated sugar
• •1 1/2 teaspoons salt
• •1 teaspoon pure orange extract
• •1 teaspoon pure lemon extract
• •1 teaspoon pure vanilla extract
• •1 teaspoon distilled white vinegar
• •1 tablespoon rum
• •3 tablespoons sour cream
• •1 teaspoon freshly grated lemon zest
• •1 teaspoon grated orange zest
• •2 to 3 cups all-purpose flour
• •Pure vegetable shortening, for deep-frying
• •Confectioners' sugar, sifted, for sprinkling

Details

Servings 7

Preparation

Step 1

1.Melt butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, vinegar, rum, and sour cream in a large, heavy mixer. Using the paddle attachment, beat on medium-high until lemon colored. Add citrus zests. Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8 to 10 minutes, adding flour if necessary, until dough blisters, becomes elastic, and can be handled easily. Cut dough in half, and wrap one half with plastic wrap; reserve at room temperature.
2.Roll half of dough very, very thin, and cut into strips about 4 inches long and 1 1/4 inches wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit. Place on a parchment-lined baking sheet, and cover with a towel to keep moist. Repeat with other half of dough.
3.Heat shortening in a cast-iron frying pan to 375 degrees. and fry the dough strips, a few at a time until lightly browned, about 1 minute, turning once with a long fork or tongs.
4.Drain chrusciki on brown paper bags; transfer to a cooling rack, and sprinkle with confectioners’ sugar. Store, tightly covered, in wax-paper-lined tins. Note: This recipe makes an enormous quantity, so it can be halved if you wish, but do not divide the orange, lemon, and vanilla extracts.


Read more at Marthastewart.com: Chrusciki (Polish Bow Tie Cookies) - Martha Stewart Recipes