Directions: |
Directions:1. In a large bowl use a whisk whip yolks until light in color. Whisk in sugar, cream, salt, vinegar and rum if using. Using a wooden spoon stir in 2 cups flour stirring in a little more if necessary, so the dough is smooth and satiny and no longer sticky. Then knead lightly with floured hands. Divide dough into quarters, then form each quarter into a ball. Wrap each ball in plastic wrap and refrigerate until chilled - approx 30 min. Line a baking sheet with a few layers of paper towels.
2. Work with one ball of dough at a time, keeping the rest in the refrigerator until needed. Lightly dust counter and rolling pin with flour. Roll out dough as thinly as possible, no thicker than 1/8 inch. Using a pastry cutter with a scalloped edge or a pizza cutter or knife, cut rolled doll into 1x3”strips. Using the tip of a small knife, make a half inch slit lengthwise in the center of each strip. Pull one end almost all the way through the slit.
3. Pour oil into a deep saucepan. It should be at least 3” deep. Place over medium high heat until hot (take approximately 10 minutes) then reduce heat to medium and carefully slip 4 to 6 cookies into the oil. Cook until lightly browned on one side approx 1 1/2 - 2 minutes. Turn and continue to cook evenly browned for another 1 1/2 - 2 minutes. Immediately remove with a slotted spoon and place on paper towels. Repeat with remaining dough. When cool, dust cookies with icing sugar. Store in an airtight container at room temperature for up to one week. Also freezes well. Made 50 cookies for the first time in 2005 |
This recipe for Khrustyky cookies (Nothings) is from