Chrusciki Polish Bow Tie Cookies Recipes

Steps:

• Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
• Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
• Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
• Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
• Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
• Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
• Just before serving, dust chrusciki with confectioners' sugar.

Steps:

• In a large bowl, beat the egg yolks, egg, rum, vanilla and salt until blended. Gradually add confectioners' sugar; beat until smooth. Stir in flour until a stiff dough forms. Turn onto a lightly floured surface; knead seven times., Divide dough into three portions. Roll one portion into a 1/4-in.-thick rectangle, about 12 in. x 5-1/2 in. Cut in half lengthwise, then cut dough widthwise into 1-1/2-in.-wide strips. Cut a 3/4-in. lengthwise slit down the center of each strip; pull one of the ends through the slit, forming a bow. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry cookies, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar.

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
• Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.

Steps:

• Beat the egg yolks with the sugar until well combined. Add sour cream, rum and vanilla and mix until smooth. Sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. On a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). Separate dough into several portions and roll very thin. Turn the dough and loosen often when rolling. The dough should look like parchment paper that you can see through. Cut dough into strips approximately 1-1/2 inches wide, 4 inches long. Make slit closer to one end and bring the longer end through the slit. Heat oil to 375 degrees fahrenheit and fry quickly (only a few seconds) until golden not brown. Turn only once. Drain on paper towels. Dust with confectioners sugar.

Steps:

• In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
• On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
• Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.

Steps:

• Using a stand mixer, whisk whole eggs, egg yolks, butter and salt until thick and lemon colored.
• Slowly beat in the confectioner's sugar and brandy.
• Change to the dough hook and slowly mix in the flour a 1/4 cup at a time until the dough forms and pulls away from the bowl.
• Using the dough hook, knead the dough for 3-5 minutes. It should be thick like bread dough.
• Keep the dough in the bowl covered with a damp towel to keep it from drying out.
• Snip off a baseball sized piece of dough. On a floured surface, roll to 1/8 inch thick at the most!
• Using a sharp knife cut the dough into 1 1/2 inch wide strips. Then cut the other way in a diagonal to make pieces of dough that are about 1 1/2 X 4 inches.
• Next use your knife to cut a slit in the center of each piece.
• To form the wing shape, take one pointy end and poke it through the slit. Very gently pull the end through the slit to form a bow shaped cookie.
• In a heavy pot or deep skillet, heat the fat of choice (I like lard) to 350°F Use a thermometer!
• Drop the cookies, 3 cookies at a time, into the fat. Drop 3 cookies at once not 1 at a time. The cookies will sink to the bottom at first then they will puff up and float a couple of seconds later. As soon as this happens use a couple of forks to turn them.
• Immediately after you turn them use a deep fry strainer to remove them from the fat to drain on brown paper bags.
• Dust the still hot cookies with confectioner's sugar and repeat, cooking 3 cookies at a time until finished.
• Store in tightly covered, wax paper-lined tins.

Steps:

• 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 (should be able to see through them) 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 crisco and lard to 375 degrees and fry the dough strips, until lightly browned (about 1 minute) Drain on paper towels and sprinkle with powdered sugar.
• (SHHHHHHHHHHH!) Sneak 1 or 2 while frying!