CHRUSCIKI WITH MRS. KOSTYRA
These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to stack a tower of chrusciki on a pressed-glass cake stand, largest chrusciki first, to make a Christmas-tree formation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen cookies
Number Of Ingredients 16
Steps:
- Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
- Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
- Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
- Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
- Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
- Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
- Just before serving, dust chrusciki with confectioners' sugar.
KOłACZKI: POLISH CHRISTMAS COOKIES FILLED WITH JAM
Wow your party guests - and Santa himself - with these crunchy Kołaczki cookies! Soft, buttery, fruity - there's nothing better for the festive season.
Provided by Kasia
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 356°F / 180°C
- Sift the flour onto a pastry board and chop the butter in (like you would do for a shortcrust pastry).
- Add cream cheese and egg yolk and knead the dough quickly. If necessary - sprinkle with flour. To make the dough easier to roll out, wrap it into cling film and place in the fridge for 20-30 minutes.
- Roll out the dough into a thickness of 3-4 mm (1/8 inch). Cut the dough in 2 1/2 inch squares. Transfer the squares to a parchment-lined baking sheet.
- Put a teaspoon of jam on the centre of each square, and wrap the corners -one on top of the other - to create an open envelope.
- Bake for 20 minutes until golden. Leave to cool. Sprinkle with powdered sugar.
Nutrition Facts : Calories 86 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 5, Sodium 30 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
GRANDMA'S POLISH COOKIES
This traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. -Sherine Elise Gilmour, Brooklyn, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 40 cookies.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 122 calories, Fat 8g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 98mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
POLISH KOLACKY COOKIES
Bake a batch of our Polish Kolacky Cookies for your next holiday party! Our scrumptious Polish Kolacky Cookies get their creamy texture from PHILADELPHIA Cream Cheese and fruity flavor from apricot and raspberry filling.
Provided by My Food and Family
Categories Festive 2018
Time 2h15m
Yield 24 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Combine flour and baking powder. Beat butter, cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually beat in flour mixture.
- Divide dough into thirds; shape each into ball. Flatten each ball slightly; wrap separately in plastic wrap. Refrigerate 1 hour.
- Heat oven to 350°F. Roll out 1 ball of dough into 1/8-inch thickness on lightly floured surface. Cut into 2-1/2-inch squares, rerolling trimmings as necessary. Spoon about 1/2 tsp. pastry filling onto center of each square. Use finger tip to lightly moisten 2 opposite corners of each dough square with water, then overlap corners in center and press together to seal. Place, filling sides up and 1 inch apart, on baking sheet. Repeat with remaining dough.
- Bake 13 to 15 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Sprinkle lightly with powdered sugar before serving.
Nutrition Facts : Calories 40, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
OLD GERMAN-POLISH RECIPE FOR LEBKUCHEN (CHRISTMAS COOKIES)
This is a family recipe that I received from my mother-in-law. They were German-Polish farmers in the early 1900s on the eastern Germany-Poland border. This is a chewy, honey-based Christmas cookie. Melt dark chocolate and apply a thin coat to the cookie (as an extra treat)!
Provided by Steve Mitchener
Categories World Cuisine Recipes European Eastern European Polish
Time P1DT46m
Yield 20
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Stir in sugar and honey. Bring to a boil; let cool, about 10 minutes.
- Whisk flour, cinnamon, and cloves together in a bowl.
- Mix baking soda and water together in a bowl; stir into butter mixture. Mix in eggs. Add flour-spice mixture; stir until dough is combined. Cover with plastic wrap; refrigerate for 24 to 48 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll dough out; cut into cookies and place on a baking sheet.
- Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 57.8 g, Cholesterol 30.8 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 3.1 g, Sodium 136 mg, Sugar 29.1 g
POLISH ANGEL WINGS-CHRUSCIKI
This is a classic Polish cookie that my mom and Bushia used to make at Christmas time. I've found that this is a really hard dough to work with, but it is from the original Polish recipe translated into English. These are not really sweet cookies, but they get most of their sweetness from the powdered sugar on the outside.
Provided by Bippie
Categories Dessert
Time 1h
Yield 50 cookies
Number Of Ingredients 7
Steps:
- Beat eggs until thick.
- Add salt slowly while stirring.
- Add sugar and vanilla, beat well.
- Add cream and flour, alternating until blended. You may need more than the flour listed above depending on how humid it is that day.
- Turn onto a floured board.
- Cover with a cloth for 10 minutes.
- Knead until dough blisters.
- Roll very thin.
- Cut into 1 inch by 4 inch rectangles.
- Cut a gash in the middle of the rectangle and pull one end through so it looks like a twist.
- Fry in 375 degree oil until golden brown.
- Drain on a rack for 3 minutes then roll into powdered sugar.
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