Faworki Polish Chrusciki Recipes

Steps:

• 1. In large bowl: combine whole eggs and the yolks with sugar, salt, nutmeg and vanilla (or if using Triple Sec use Lemon or orange juice instead of vanilla). Beat at high speed about 3-5 minutes. Adding: cream, brandy (or rum or Triple Sec). Add flour. Beat 3-5 minutes longer until a thick dough forms.
• 2. Divide the dough in half, cover with damp clolth or plastic wrap and let rest for about a half an hour.
• 3. Roll the dough to about 1/8-inch thick. I use a pizza cutter to cut the dough into strips that are about 2-inches wide and to cut each strip diagonally( / ) 3-4-inches apart. (Cover the dough with a damp towel or plastic wrap to keep from drying out as you are frying and sifting with powdered sugar).
• 4. Heat 4 -6 inches of oil in large, deep pan for frying to 350 degrees (I use a thermometer). Make a slit in the center of each strip of dough, and pull one end of the dough strip through the slit you cut, in order to form a bow to make them traditional (I sometimes just cut them into strips or triangles and then fry them this way.. they taste just as good!).
• 5. Fry 5 - 8 strips at a time for 30 seconds to 1 minute on each side or until golden brown. Keep a close watch as they cook quickly. Drain on paper towel lined platter. Dust quickly with powdered sugar by sifting the powdered sugar over cookies. ***Some people drizzle the chrusciki with a little maple syrup or honey. *** These cookies are meant to be eaten right away as they are better freshly made, they do not store well, you may try to store in an airtight container. Within the next few days the cookies can be baked in a 350-degree oven for 3-5 minutes to crisp them up again. Then dust them again with powdered sugar to "refresh" them. But they are usually made and served right away... and around our house there aren't any leftovers to store! LOL
• 6. *** Sometimes we add cinnamon to our powdered sugar before sprinkling the cookies! *** Some people don't cut the slit and pull the end through.... they just loosely make a knot just like when you start to tie your shoes. No matter how you cut them, slit them or not slit them, tie them or not... they are a fast - easy treat!

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
• Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.

Steps:

• In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
• On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
• Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.