My Polish mother, Zosia, taught me to make these delicate Christmas cookies. She called them chrustki but others call them chrusciki, faworki, or angel wings. They’re very delicate and crumble easily so don’t wear your fancy black sweater! - Jenny Jones
- 3 egg yolks
- 2 Tablespoons sugar
- pinch of salt
- 2 Tablespoons reduced fat sour cream
- 1/2 teaspoon vanilla
- 1/2 teaspoon each lemon & orange zest
- 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
- 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.
- On low speed, stir in sour cream, vanilla, zests & flour.
- Stir in enough additional flour to form a mass (1-2 tablespoons)
- Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
- Divide dough in half, keeping extra covered with plastic.
- 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.
- 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.
- Drain on paper towels. Let cool an sprinkle with powdered sugar.
- To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.
Note: Chrusciki are best served right away but can be stored at room temperature for several days. I store mine on a large platter, separating the layers with waxed paper, and cover them all with aluminum foil, not plastic.