OR you can make Polish Chrusciki.



Loosely translated, chrusciki means “cookie” in Polish.

Chrusciki are almost lighter than air. This is the result of a fairly extended kneading process, which forces as much air into the dough as possible. They are fried. Fry the pastries in small batches, so that they float freely, without touching. Each chrusciki will take about a minute total to fry. (This includes both sides.) As soon as the confection turns golden brown, turn it over with a long fork, and fry the other side. Sprinkle with confectioners’ sugar, and store in an airtight container.
Makes about 7 dozen cookies

1 tablespoon unsalted butter

2 large eggs

5 large egg yolks

3 tablespoons granulated sugar

1 1/2 teaspoons salt

1 teaspoon orange extract

1 teaspoon lemon extract

1 teaspoon vanilla extract

1 teaspoon white distilled vinegar

1 tablespoon rum

3 tablespoons sour cream

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

2 to 3 cups all-purpose flour

Vegetable shortening, for deep-frying

Sifted confectioners’ sugar, for sprinkling





(my mom sometimes used to also add a little bit of beer.. i guess for the air-ness.. i duno)


Melt the butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, vinegar, rum, and sour cream in a large bowl. Beat on medium-high until lemon-colored. Add citrus rinds. Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8 to 10 minutes, adding flour if necessary, until the dough blisters, becomes elastic, and can be handled easily. Cut the dough in half, and wrap one half with plastic wrap; reserve at room temperature.



Roll 1/2 of dough very, very thin and cut into strips about 4 inches long and 1 1/4 inches wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit. Place on a parchment-lined baking sheet, and cover with a towel to keep moist. Repeat with other half of dough.


Heat the shortening in a cast-iron frying pan to 375 degrees, and fry the dough strips, a few at a time, for about 1 minute, until lightly browned, turning once with a long fork or tongs.


Drain chrusciki on brown paper bags; transfer to a cooling rack and sprinkle with confectioners’ sugar. Store, tightly covered, in wax-paper-lined tins.


Note: This recipe makes an enormous quantity, so it can be halved if you wish, but do not divide the orange, lemon, and vanilla extracts.