Chrusciki Leaves

Name: Chrusciki Leaves
Yield: makes 9 to 10 dozen
Ingredients: 1 tablespoon unsalted butter, melted; 2 large eggs, plus 10 large egg yolks; 3 tablespoons granulated sugar; 1/2 teaspoon coarse salt; 2 teaspoons pure vanilla extract; 1 teaspoon finely grated lemon zest; 1 teaspoon finely grated orange zest; 3 tablespoons Cognac or brandy; 1/2 cup sour cream; 4 1/2 cups sifted all-purpose flour, plus more for work surface; 4 1/2 cups vegetable oil, for frying; Sifted confectioners’ sugar, for sprinkling

January 24, 2012

These leaf-shaped chrusciki (khroost-CHEE-kee) are adapted from Martha’s mother’s classic Polish recipe. The dough is kneaded for a while, to incorporate lots of air into it and keep the finished cookies light and delicate. If you’re storing fried cookies, wait until just before serving to dust them with confectioners’ sugar.

Recipe notes

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