Anga’s Chrusciki

By Jeni Mann



Adele writes: “This is not a ‘hurry up’ recipe, but well worth the work. Two pairs of hands make the time fly.”

Mix together very well with a wooden spoon:
4 egg yolks beaten
3 tablespoons sour cream
2 tablespoons granulated sugar
1 tablespoon whiskey
½ teaspoon vanilla

Gradually add enough all purpose flour until dough leaves the sides of the bowl (approximately 1 ¼ cups).
 
Divide dough into 3 portions on a floured surface. Roll each portion into a very thin rectangle. Cut the rectangle into long strips about 1 ¼” wide. Cut the long strips on the diagonal into lengths of 5 to 6 inches. Make a slit through the center of each strip, and pull end of the strip through the center slot.
 
Fry chrusciki in deep fat (lard is best, but Crisco is OK, too— MZ) turning once until lightly brown on each side. (This happens quickly.) Remove chrusciki as they brown and place on brown paper or paper towels to drain. Sprinkle with confectioners sugar. Makes approximately 3 dozen cookies.

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