Kruschicki
This recipe is from my
grandmother: the secret is to roll the dough thin for a light, crisp cookie. Polish bow
tie cookies. Makes 10 dozen ( 60 servings).
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| 6 egg
yolks 1 cup sour cream 3 tablespoons white sugar 1 tablespoon vanilla extract |
1
tablespoon whiskey 1 cup vegetable oil for frying 1/3 cup confectioners' sugar for decoration |
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Directions
1 Beat together all liquids. Add 3 cups of the flour and mix.
2 Coat the surface with about 1/4 cup of the remaining 1
cup of flour. Remove dough from bowl, place on floured
surface and knead until it becomes smooth, adding 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.
3 Place into hot oil and deep fry until golden brown.
Let drain on paper towels and sprinkle with confectioners'
sugar.