"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chruscik Recipe

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This recipe for Chruscik, by , is from The Nesdahl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Nesdahl
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
9 egg yolks
3 Tbsp sour cream
1 Tbsp rum
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp white sugar
1 cup vegetable or for frying
1 cup confectioner's sugar

Directions:
Directions:
1. In a medium bowl, beat the egg yolks with the sugar until well blended. Add the sour cream, rum and vanilla; mix until smooth. Sift together the flour, baking powder and salt; stir into the egg yolk mixture a little at a time. Turn the dough out onto a heavily floured surface and knead vigorously for about 1/2 hour. Allow the dough to absorb as much of the flour as it can so it is no longer sticky.

2. Separate dough into 4 or 5 portions and roll out very thin. The dough should be almost as thin as paper, and slightly see-through. Cut dough into strips about 1-1/2 inches wide and 4-inches long. Make a 1-1/2" slit in the strip closer to one end. Pull the long end of the strip through the slit.

3. Heat the oil to 375. Fry the cookies quickly, turning once. They should be golden but not brown. Drain on paper towels and dust with confectioner's sugar when cool.

Number Of Servings:
Number Of Servings:
8 dozen

 

 

 

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