Russian Twig Cookieskhvorost Food

RUSSIAN TWIG COOKIES(KHVOROST)

Steps:

• Sift the flour, cinnamon, baking powder, and salt together in a medium bowl and set aside.
• Place the eggs and sugar into a medium mixing bowl and beat with electric mixer on medium speed until pale yellow, about 2 minutes.
• Add the butter and half of the flour mixture and beat until just mixed, then add remaining flour mixture and beat until dough begins to come together.
• Add the brandy and continue beating until dough forms completely.
• Shape the dough into a ball, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
• Let the covered dough come almost to room temperature. Line 1 sheet pan with wax paper(or parchment) and another pan with paper towels; set both aside.
• Cut dough in half and re wrap 1 of the pieces in plastic wrap to keep it from drying out.
• Roll the uncovered dough out on a lightly floured board to 8"x12" rectangle about 1/8" thick. Cut dough into 3/4"x2 1/2" strips. Cut a 1" vertical slit down center of each strip. Twist 1 end of each strip and thread it through the slit, forming a loose loop. Set shaped dough strips on the wax paper lined pan as formed. Repeat the process with remaining dough.
• Pour oil into a heavy medium saucepan to a depth of 3" and heat over medium heat until temperature registers 375°F on a candy thermometer.
• Working in batches, fry cookies, turning them over halfway through cooking time, until pale golden brown on each side, about 1 minutes per side.
• Move cookies with a slotted spoon to the paper towel lined pan to let drain and cool completely.
• Serve the cookies on a serving plate liberally dusted with powdered sugar. Enjoy!

RUSSIAN SNOW TWIGS

Steps:

• Whisk to combine flour, baking powder, and salt in a bowl. In a separate bowl, beat eggs, egg yolks, and granulated sugar with an electric mixer on medium-high speed until pale and thick, 3 to 4 minutes. Mix in brandy and zests. Reduce speed to low; gradually add flour mixture. Beat just until dough comes together. Transfer to a lightly floured work surface, and knead until dough springs back slightly when pressed, about 2 minutes. Divide dough in half; wrap each in plastic. Let rest 1 hour at room temperature.
• On a lightly floured surface, roll out half the dough into a rectangle less than 1/8 inch thick. Using a sharp knife or pastry wheel, cut dough into strips of varying widths and lengths, 1/4 to 1/2 inch wide and 5 to 6 inches long. For a branchlike effect, use a paring knife to split each strip about 1 inch from each end, if desired. Cover with a clean kitchen towel to keep dough from drying out. Repeat with remaining dough.
• Heat oil in a large heavy Dutch oven or pot until it registers 360 degrees on a deep-fry thermometer. Gently pull each dough strip to stretch it almost double in length before carefully dropping in oil. Fry about 4 strips at a time, turning occasionally with a mesh skimmer, until they are golden and crisp, 2 to 3 minutes. Drain on paper towels, and repeat until all twigs are fried, carefully adjusting heat to maintain temperature as needed. Before serving, dust twigs generously with confectioners' sugar. Cookies are best eaten the same day they are fried (do not cover).