Grandmas Polish Cookies Recipes

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.

Steps:

• In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
• Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
• Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
• To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Steps:

• Warm milk over low heat until scalded (soft bubbles form around edge of pot) but not boiling.
• Add butter and remove from heat.
• Mix in sugar, salt, nutmeg and vanilla. Let cool.
• Meanwhile, sprinkle yeast into water in 2 cup measure,
• stir in 1/2 teaspoon sugar.
• Let stand undisturbed to "proof" about 10 minutes.
• Add eggs to milk mixture, one at a time, beating well.
• Add yeast-in-water mixture.
• Add flour with raisins.
• Knead dough 5 minutes, adding extra flour as needed.
• Placed kneaded dough into greased pan and grease top of dough to prevent it from drying out. Keep warm to rise until double, about 1 to 2 hours.
• Knead dough again (for 5 minutes) and put into greased loaf pans. Let rise 1 to 2 hours again.
• This recipe makes approximately 1 bunt, 2 large and 2 small loaf pans.
• Crumble topping ingredients together.
• Add topping to bread in loaf pans.
• Preheat oven and bake at 350 for 30-40 minutes.
• Bread is done when tester comes out clean.

Steps:

• Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
• Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.).
• Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close.
• Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!