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Archive for the ‘Cookies’ Category

postheadericon Raisin Filled Cookies

Sometimes, there is a food we see, taste, or smell that evokes vivid memories of times past, and if we are lucky, of someone very special.  Raisin-filled cookies immediately bring to mind my Nana (my Mom’s mother) both because she absolutely loved these cookies and she made them all the time for us. My Nana had some real specialties in her repertoire; her chow chow, her fudge, her homemade bread, and these soft, luscious cookies with sweet cooked raisin filling sandwiched between two disks of sugar cookie dough baked to golden perfection. As a child, I always knew something special was coming out of the kitchen when Nana opened the closet door, took her over-the-head, full-bib, cotton print trimmed with ric-rac apron from the hook inside the door, pulled it over her head, patted down any loose bangs she might have displaced and started to gather ingredients needed for her current project. Now, in the 60s when I was a child, my Nana did what a lot of women in the Coal Region did – she worked Monday through Friday in a local garment factory. I remember her being dropped off by a co-worker after work (Nana never learned to drive), walking in the door wearing a cotton dress, penny loafers, and white ankle socks that were completely caked with gray and black fibers when she would take them off at night; a result of the garment factory conditions and fiber dusts the workers were exposed to. My Nana was a somewhat tall woman, opposite of my short, bow-legged Pappy (her husband), and she wore her very dark hair cut short in the back with pin curls in her bangs. She cut a commanding figure in the kitchen when she set about to create something and I can close my eyes and see every detail about Nana and the family kitchen yet today. And though it may not seem to some people that this woman who still lived in the home she was born into in 1901 and grew up in, married to a coal miner who was the love of her life for nearly 60 years, factory worker by day, would ever be described as “regal”, but that is exactly what she was to me. Regal. Gone from my life since 1975, I wish we had had more time together.  Miss you, Nana. Thanks for the memories (and the cookies!)

NOTES:

  • Use margarine as called for in this old recipe. Butter and margarine have different characteristics; butter will alter the spread and texture of these cookies.
  • There is no need to manually seal the two disks of dough over the filling. The soft dough will seal itself as it bakes and the process will allow steam to escape.
  • Do not over-fill the cookies. Make sure to keep clean edges around the sides of the disks of dough to aid in the cookies self-sealing when baking.

Raisin Filled Cookies

Yield: 2-1/2 dozen approximately depending on size

Raisin Filled Cookies

Raisin-filled Cookies

Ingredients

    Dough
  • 1 cup sugar
  • 1/2 cup margarine (no substitutes)
  • 1 tsp salt
  • 1 egg
  • 3 cups flour
  • 1/2 cup whole milk with 1 teaspoon white vinegar added, stirred and left to rest for 5 minutes
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
    Filling
  • 1/2 cup sugar
  • 1 1/2 tablespoon cornstarch
  • 3/4 cup water
  • 1/2 tablespoon lemon juice
  • 8 oz of dark, seedless raisins (about 1-1/2 cups)

Instructions

    Dough
  1. In a stand mixer, or by hand cream the sugar and butter. Add the salt, egg, milk, baking powder, baking soda and vanilla; mix until combined.
  2. Turn off the mixer (if using) and add all 3 cups of flour. Turn mixer on low (or stir by hand) and mix until a soft, sticky dough ball is formed.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or for several hours.
    Filling
  1. In a small saucepan, mix the sugar and cornstarch well to blend and smooth any lumps.
  2. Add water and whisk until smooth.
  3. Add the lemon juice and raisins and bring to a boil on medium heat.
  4. Reduce to simmer and cook for 5 minutes stirring constantly.
  5. Remove from heat and allow to cool completely. Filling will be thick.
    Assembly
  1. Divide dough into 3 parts, refrigerate remaining dough while working.
  2. Dust work surface with flour and roll out dough to 1/8 inch to just under 1/4 inch thickness.
  3. Cut into 2-1/2 to 3 inch rounds with cutter. Make sure to cut even numbers of rounds.
  4. Transfer to a parchment lined baking sheet.
  5. Top each bottom cookie round with a teaspoon or so filling. Do not allow filling to go all the way to the edge of the round and do not over-fill. Press the mound of filling down lightly with dampened finger if necessary to flatten somewhat.
  6. Top the cookie and filling with another cookie round. There is no need to seal the edges, the soft dough seals and bakes together.
  7. Bake 375 F for 10 to 12 minutes rotating the sheet pan half way through. Cookies should only start to be a bit golden brown on the bottom and should stay soft.
http://www.acoalcrackerinthekitchen.com/2019/01/07/raisin-filled-cookies/

Assembly of Cookies

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postheadericon Pumpkin Cream Cheese Swirl Bars

I admit, I love pumpkin flavor – for me it’s a Dutchie thing.  I used to get so excited when fall rolled around and the stores started putting holiday baking supplies out on display — it was “that time of the year”!.  Then, “Pumpkin Overload” struck — foods of all kinds were being labeled “Pumpkin (something)” and seemed to be coming out of the woodwork and attacking unwary shoppers as we trudged down the aisles.  Not to be taken in by this alien invasion, I turned to my trusted Pa Dutch and Coal Region recipe arsenal and concentrated on my favorite pumpkin recipes — the rest can just go away as far as the Pumpkin Everything craze is concerned! In my young adulthood in the Coal Region, I had a wonderful neighbor who planted a garden and always gifted me with a long neck pumpkin which I would dutifully peel, cook, drain and mash in order to whip up some pumpkin baked goods magic, but I confess, today thanks to some physical limitations and, sadly, my generous neighbor passing away many years ago, my go-to now is a good old can of Libby’s pumpkin. Make sure to use the 100% pumpkin and NOT pumpkin pie filling which will alter this recipe and not turn out like you had hoped.  And, honestly, how could something not be a favorite of mine when cream cheese is swirled on top?? Budget friendly and travel friendly, these bars are great if you are called upon to bring a dessert to a family gathering or pot-luck.

Pumpkin Cream Cheese Swirl Bars

Pumpkin Cream Cheese Swirl Bars

Ingredients

  • 6 tablespoons butter, melted
  • 1 cup light brown sugar, packed
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • Swirl:
  • 4 ounces cream cheese, softened
  • 1 egg
  • 1/3 cup confectioners' sugar
  • 2 T all purpose flour
  • 1/2 teaspoon vanilla

Instructions

  1. Heat oven to 350 F.
  2. Grease and flour an 11" x 7 " baking pan.
  3. In a large bowl with an electric mixer, beat butter with brown sugar until light and fluffy. Beat in 1 teaspoon vanilla and 2 eggs until light and creamy. Beat in pumpkin puree.
  4. In another bowl, combine thoroughly the 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
  5. In a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Drop by spoonfuls on to the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
  6. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and cut into squares to serve.
http://www.acoalcrackerinthekitchen.com/2018/11/08/pumpkin-cream-cheese-swirl-bars/

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postheadericon Super Easy Crinkle Cookies

These cookies were in my cookie recipe collection for what feels like forever and they are one of my favorite – not only because I love the soft and chewy goodness of them, but because they are so ridiculously easy to make. When cookie craving time hits,  or I need a contribution for a cookie exchange or a quick dessert, this recipe is at the top of my list. My favorite is lemon, but you can change up the cake mix you use to make the cookies — try out chocolate or spice or pineapple — well, you get the idea. Just make sure you allow these to cool a minute or two before taking them from the baking sheet to place on a cooling rack. Because these are rolled in confectioners sugar prior to baking, I find lining my sheets with parchment paper is the way to go for ease of clean up. Make sure your cookie dough balls are nicely coated with the sugar before baking.

Super Easy Crinkle Cookies

Super Easy Crinkle Cookies

Super Easy Lemon Crinkle Cookies

Ingredients

  • 1 box lemon cake mix (I like Duncan Hines or Betty Crocker)
  • 1 beaten egg
  • 2 cups thawed Cool Whip
  • Approximately 1/2 cup to 1 cup confectioners sugar (powdered sugar)

Instructions

  1. Preheat oven to 350 F
  2. In a large bowl, combine cake mix, beaten egg, and thawed Cool Whip.
  3. Mix well to form a sticky batter.
  4. Roll dough into tablespoonful sized pieces and roll in confectioners sugar.
  5. Bake 8 to 10 minutes until the edges are golden.
  6. Cool 1 - 2 minutes on baking sheet; then remove to wire rack to cool completely.
http://www.acoalcrackerinthekitchen.com/2018/11/06/super-easy-crinkle-cookies/

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postheadericon Classic Snickerdoodles

My favorite snickerdoodle recipe uses BOTH butter (for flavor) and shortening (for texture). You can substitute all one for the other, but you will not get the same flavor and texture results as you get with this recipe. Snickerdoodles were popular in the 1900’s on the Easy Coast and continue to be very popular, including in  the Pennsylvania Dutch and Coal Regions. There are lots of theories about the true name and origin of this widely-loved cookie, but seems to largely be credited to the German word schneckennudeln, which loosely translated means cinnamon-dusted sweet rolls. Wherever they originated, they have always been a favorite of mine and remain in a cherished spot on my “must have” cookie list.

Classic Snickerdoodles

Classic Snickerdoodles

Snickerdoodles

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup shortening
  • 1 - 1/2 cups white sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 - 3/4 cups all purpose flour + 2 Tbsp
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Cinnamon Sugar (in small bowl mix 3 Tbsp white sugar + 2 tsp ground cinnamon together well)

Instructions

  1. Preheat oven to 375 F.
  2. Cream together butter, shortening, 1-1/2 cups sugar until well blended. Add eggs and the vanilla and blend well.
  3. Stir in the flour, cream of tartar, soda and salt until well blended.
  4. Using a spoon or small cookie scoop, form dough into balls.
  5. Roll balls of dough in cinnamon/sugar mixture until completely coated on all sides.
  6. Place the cookies 2 inches apart on parchment lined baking sheets.
  7. Bake 8 to 10 minutes or until just lightly browned on the edges.
  8. Allow to cool on baking sheet 2 or 3 minutes before removing to a rack to cool completely.
http://www.acoalcrackerinthekitchen.com/2018/10/20/classic-snickerdoodles/

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postheadericon Polish Florentine Cookies (Florentynki)

Although a European classic and found in Italian and French cuisines, these Florentine Cookies found their way into a Polish Cookbook as “Florentynki” and have become a Christmas classic in many homes in the Coal Region. Light, crispy and graced with a thin coating of chocolate, they are fairly easy to make. It is believed the cookie was created by King Louis XIV’s master pastry chefs at the Palace of Versailles for the Medici of Florence. When placing them on sheets to bake, make sure to leave plenty of room between them as the cookie will SPREAD when baking. If you have chocolate left over after coating the bottom of the cookies, you can drizzle some thin ribbons across the top of the cookies to jazz them up some. If you do not want to coat the bottoms, you can simply drizzle melted chocolate ribbons over the tops, let harden, and store as directed in the recipe. These are a great addition to your holiday cookie list or perfect any time of the year.

Polish Florentine Cookies (Florentynki)

 

Polish Florentine Cookies (Florentynki)

Ingredients

  • 5 ounces almonds (blanched, skinless, finely chopped)
  • 3 tablespoons ​all purpose flour
  • 3/4 cup white sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons finely chopped candied orange peel or zest
  • 2 tablespoons light corn syrup
  • 5 tablespoons butter
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment or a non-stick mat.
  2. In a bowl, stir together the finely chopped almonds, the all-purpose flour and the candied orange peel.
  3. In a saucepan, mix the white sugar, heavy cream, corn syrup and butter. Cook over medium, stirring occasionally until sugar is fully dissolved and mix comes to a rolling boil. Boil for one minute.
  4. Remove from heat and stir in 1/2 teaspoon vanilla, until combined. Pour the sugar syrup into almond mix and stir until just well combined. Cool 30 to 40 minutes.
  5. Taking about 2 teaspoons of cookie dough (or a 1-1.4 inch small cookie scoop), roll each piece into a ball. Place each ball at least 3 inches apart because cookies will spread quite a bit when baking. Bake 10 to 12 minutes or until golden.
  6. Allow to cool on the baking sheet for five minutes then remove to rack to finish cooling. Finish baking remaining dough as directed.
  7. Melt 1/2 pound of candy melt wafers (Merckens, Wilton, etc,) in your choice of dark, milk, or white according to package directions. You can use melted chips, too, but the candy melts make a nice finish and the cookies store better. With a spatula, spread a light coating of melted chocolate on the bottom of each fully cooled cookie.
  8. Place on cooling rack, chocolate coated side up, to harden. Store in an airtight container with waxed paper between layers.
http://www.acoalcrackerinthekitchen.com/2018/10/13/polish-florentine-cookies-florentynki/

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postheadericon Moravian Black Walnut Cookies

This recipe is from an old family collection from my best friend who was born and raised in Bethlehem, Pa. before relocating to the Coal Region and Ashland, Pa. Bethlehem has a strong Moravian connection. Bethlehem, Pennsylvania, also known as Christmas City, USA,  was founded in 1741 when a religious group, members of the Moravian Church, purchased land where the Monocacy Creek flows into the Lehigh River. Bethlehem was christened as such on Christmas Eve, 1741 in a stable while the small group of Moravians were singing a hymn with the stanza “Not Jerusalem, Lowly Bethlehem”.  Black walnuts have a bold and distinctive flavor setting them apart from the more widely known English walnut. Nearly all Black Walnuts come from trees growing in the wild, while English walnuts come from orchards. Black walnuts are available in many major chain grocery stores, baking supply retailers, and are also available online from Hammond’s Black Walnuts. I adore the flavor of Black walnuts, but if you do not like them, English walnuts can be substituted but the cookies will not have the distinctive flavor that makes them special.

Moravian Black Walnut Cookies

Moravian Black Walnut Cookies

Ingredients

  • 1-1/2 cup granulated sugar
  • 1/2 cup butter (1 stick), soft
  • Two whole eggs
  • Pinch of salt
  • 1 tablespoon baking soda dissolved in a teaspoon of white vinegar
  • 1/2 cup roughly chopped black walnuts (not English walnuts)
  • 3 cups flour

Instructions

  1. Cream butter and sugar until well blended.
  2. Add remaining ingredients, mix well.
  3. Roll into logs about 1-1/2 inches in diameter.
  4. Refrigerate until completely chilled (or freeze), then cut into 1/4 inch slices with sharp knife.
  5. Place on parchment lined cookie sheets.
  6. Bake 325F degrees for 8 to 10 minutes or until lightly browned around the edges.
  7. Cool on wire racks.
  8. OPTIONAL: Roll the logs in additional finely chopped black walnuts before wrapping and chilling.
http://www.acoalcrackerinthekitchen.com/2018/10/07/moravian-black-walnut-cookies/

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postheadericon Italian Seven Layer Cookies

Also known as “Rainbow Cookies”, these are a staple in most Italian bakeries but can be made in your kitchen with a little time and patience.  They are not difficult to make, but there is waiting, chilling, and inactive time involved so plan accordingly.  Often, you will find recipes or bakeries that use only one flavor jam — apricot — in these cookies, but some older recipes often use two jams — apricot and seedless raspberry.  I have included that version here, but feel free to use only one to suit your taste. It is surmised rainbow cookies seem to have been created in America by Italian American immigrants to honor the colors of the Italian flag. Although found in bakeries year round, they are especially popular at Christmas.

Italian Seven Layer Cookies

Italian Seven Layer Cookies

Ingredients

  • 2½ sticks unsalted butter, softened, cut into pieces, plus more for the pans
  • 2 cups all-purpose flour, plus more for the pans
  • 8 ounces almond paste
  • 1 cup sugar
  • 4 large eggs, separated
  • ½ teaspoon kosher salt
  • 1 teaspoon red food coloring (gel or paste preferred)
  • 1 teaspoon green food coloring (gel or paste preferred)
  • Two 15-ounce jars smooth (not chunky) apricot jam OR 1 Jar each of Apricot and seedless raspberry jam
  • 1 pound bittersweet chocolate, chopped

Instructions

  1. Preheat the oven to 350ºF. Butter and flour three 15- by- 10- inch rimmed sheet pans, and line the bottoms of the pans with parchment paper.
  2. Combine the almond paste and all but 2 tablespoons of the sugar in an electric mixer fitted with the paddle attachment. Mix on medium speed until you have fine crumbles. Add the butter, a few pieces at a time, and pulse until well mixed. Plop in the egg yolks, one at a time, and mix until the batter is smooth. Sprinkle in the salt, and mix. Sift in the flour, and mix until just combined.
  3. Whisk egg whites in a bowl until foamy. While whisking, slowly add the remaining 2 tablespoons sugar, and whisk until firm peaks form. Fold about a third of the egg whites into the batter to lighten it, then gently fold in remaining egg whites.
  4. Divide the batter evenly into three bowls. Leave one bowl plain, without any coloring. Add the red food coloring to one bowl, stirring to make a deep- salmon color. Add the green food coloring to the last bowl, stirring to make a medium- green color. Spread batter into each of the prepared pans with a spatula.
  5. Bake, rotating pans to opposite racks, until the cakes are cooked through and just beginning to brown around the edges, about 8 to 10 minutes. Remove from oven, let the cakes cool completely on wire racks, then remove from pans.
  6. Trim each of the layers to even out the thickness of the cakes if necessary. Put the green cake layer back, cut side up, into one of the lined pans. Spread one jar of jam over the cake, almost all the way to the edges. do not put too thick a layer of jam on cake. Err on the side of less rather than so much it oozes out the side when the cakes are layered together.
  7. Place the plain layer of cake on top of the jam. Spread the remaining jar of jam almost all the way to the edges of the plain layer.
  8. Place the red layer on top of the jam, cut side up. Wrap the entire cake in plastic, and top with another pan, weighted with cans. Chill in the refrigerator 8 hours or overnight.
  9. Melt chocolate in a double boiler. Remove weight and plastic wrap. Bring layers to room temperature.
  10. Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes.
  11. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.
  12. Using a serrated knife, cut the set layers into rectangles, using the outer sides to form perfectly cut rectangles. NOTE: these cut much easier if frozen before cutting.
  13. Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks. They’ll keep even longer in the freezer.
http://www.acoalcrackerinthekitchen.com/2018/09/10/italian-seven-layer-cookies/

 

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postheadericon Hermit Bar Cookies

Hermit cookies take two forms: drop and bar. This version is the bar style and I just love them. Chewy, spicy, filled with dried fruit, they are a favorite to make as fall and winter holidays approach, but I’ll  never turn down a hermit any time of the year. These are great to make ahead for your cookie trays and freeze very well.

Bar Hermit Cookies

Hermit Bar Cookies

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1½ teaspoons cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter
  • 1 cup brown sugar (light or dark)
  • ¼ cup molasses
  • 1 large egg
  • 2/3 cup raisins (or currants, or dried cranberries, small diced candied fruit and/or nuts - your choice!)

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
  2. In a large bowl or in the bowl of a standing mixer, cream the butter and sugar until light and fluffy. Add the molasses and egg and continue to beat, scraping the sides of the bowl with a rubber spatula if necessary. Gradually add the flour and spices mixture until just combined. Stir in the raisins.
  3. Chill the dough for 30 minutes.
  4. While the dough chills, preheat the oven to 375° and line a large baking sheet with parchment.
  5. Once dough is chilled, shape it into a ball and cut in half. Shape each half into a log 12 inches long and arrange on the prepared baking sheet, leaving at least 3 inches between the logs. Press down lightly on the tops of the logs with your fingertips to give them a slightly squared-off shape.
  6. Bake on the center rack for 15 minutes, or until the edges are just barely crisp. Remove from the oven to cool.
http://www.acoalcrackerinthekitchen.com/2018/09/09/hermit-bar-cookies/

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postheadericon 5 ingredient Kolacky Cookies

Often found on cookie trays at the Holidays, these are so simple to make, you don’t have to wait for December to roll around. Recipe can be easily doubled (which I recommend, because these fly off the plate).

Kolacky Cookies

5 ingredient Kolacky Cookies

Ingredients

  • 3 oz cream cheese, softened
  • 1⁄2 cup butter, softened
  • 1 cup all-purpose flour
  • 1⁄2 cup fruit jam or preserves, any flavor
  • 1⁄3 cup powdered sugar, for decoration

Instructions

  1. Beat together cream cheese and butter until smooth. Gradually add flour until well blended. Shape dough into a ball and chill for several hours or overnight.
  2. Preheat oven to 350 degrees F (180 degrees C).
  3. Roll out dough to 1/8 inch thickness on a floured work surface (hint: use powdered sugar to avoid adding extra flour to the dough). Cut into 2 1/2 inch squares and place about 1/2 teaspoon of jam or preserves in the center of each square. Bring 2 opposite corners toward the middle so they slightly overlap and pinch them together to seal. Place cookies on ungreased baking sheets.
  4. Bake for 12 to 15 minutes or until lightly golden. Leave cookies on the baking sheets for about 2 minutes, then transfer to wire racks. Cool and lightly dust with powdered sugar.
http://www.acoalcrackerinthekitchen.com/2018/09/08/5-ingredient-kolacky-cookies/

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postheadericon Polish Chrusciki

It is never too early to plan your holiday cookie making. These delicate Christmas cookies are also known as angel wings. Chrusciki are best served right away but can be stored at room temperature for several days. Store on a large platter, separating the layers with waxed paper, and cover them all with aluminum foil, not plastic.

Polish Chrusciki

Polish Chrusciki

Ingredients

  • 3 egg yolks
  • 2 Tablespoons sugar
  • pinch of salt
  • 2 Tablespoons sour cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon each lemon & orange zest
  • OR 1 tablespoon rum, brandy, or whiskey
  • 3/4 cup all purpose flour
  • up to 2 Tablespoons additional flour
  • 1 quart of oil for frying (safflower or canola)
  • 1/2 cup powdered sugar

Instructions

  1. In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.
  2. On low speed, stir in sour cream, vanilla, zests or liquor & flour. Stir in enough additional flour to form a mass (1-2 tablespoons)
  3. Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
  4. Divide dough in half, keeping extra covered with plastic.
  5. On a floured surface, roll each section paper-thin to at least 12” across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
  6. Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
  7. Drain on paper towels. Let cool an sprinkle with powdered sugar.
  8. To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.
  9. Note: can be mixed in a Stand Mixer and rolled using a pasta machine or attachment.
http://www.acoalcrackerinthekitchen.com/2018/09/08/polish-chrusciki/

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