Someone's In The Kitchen With Moozie

Sunday, July 30, 2006


Colleague Andy Czernek sent along a recipe for Chrusciki earlier this week - Polish bow tie cookies.

Alex and I have decided that these would be our last Real Time Cooking dish of the Blogathon. At some point, we do need to get the kitchen at least half-assed recovered!

Andy nabbed the recipe from Martha Stewart (who knows whose sweet Busia that tired old hag stole it from!), I cut it in half, because no WAY are we eating 7 dozen cookies any time soon:

1/2 tbs unsalted butter
1 large egg
3 large egg yolks
1 1/2 tablespoons granulated sugar
3/4 tsp salt
1/2 tsp pure orange extract
1/2 tsp pure lemon extract
1/2 pure vanilla extract
1/2 distilled white vinegar
1/2 tablespoon rum
1 1/2 tablespoons sour cream
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1 1/2 to 2 cups all-purpose flour
Pure vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling

Melt butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, vinegar, rum, and sour cream in a large, heavy mixer. Using the paddle attachment, beat on medium-high until lemon colored. Add citrus zests. Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8 to 10 minutes, adding flour if necessary, until dough blisters, becomes elastic, and can be handled easily. Cut dough in half, and wrap one half with plastic wrap; reserve at room temperature.

Roll half of dough very, very thin, and cut into strips about 4 inches long and 1 1/4 inches wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit. Place on a parchment-lined baking sheet, and cover with a towel to keep moist. Repeat with other half of dough.

Heat shortening in a cast-iron frying pan to 375F, and fry the dough strips, a few at a time until lightly browned, about 1 minute, turning once with a long fork or tongs.

Drain chrusciki on brown paper bags; transfer to a cooling rack, and sprinkle with confectioners’ sugar.

The dough is still being kneaded.

Photos to follow!


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