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Chrusciki
Makes about 7 dozen cookies
1 tablespoon unsalted butter
2 large eggs
5 large egg yolks
3 tablespoons granulated sugar
1 1/2 teaspoons salt
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 tablespoon rum
3 tablespoons sour cream
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 to 3 cups all-purpose flour
Vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling
Melt the 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 rinds. 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 the
dough blisters, becomes elastic, and can be handled easily. Cut
the dough in half, and wrap one half with plastic wrap; reserve at
room temperature.
Roll 1/2 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 the shortening in a cast-iron frying pan to 375\xb0, and fry
the dough strips, a few at a time, for about 1 minute, until lightly
browned, turning once with a long fork or tongs.
Drain chrusciki on brown paper bags; transfer to a cooling rack
and sprinkle with confectioners' sugar. Store, tightly covered, in
wax-paper-lined tins.
Note: This recipe makes an enormous quantity, so it can be halved
if you wish, but do not divide the orange, lemon, and vanilla
extracts.
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Chrusciki 04