Crispy Angel Wings Polish Cookies 

I worked as a Nanny, Family Assistant, and Cook for a Polish family for 13 years. Every Christmas the Grandmother, Mother, and children make Chrusciki (Angel Wing Cookies). They are light and crispy. They are best served right away but can be stored at room temperature for several days on a large platter, separating the layers with waxed paper, and by covering them all with aluminum foil — not plastic.

You Will Need: 

3 egg yolks
2 Tablespoons sugar
pinch of salt
2 Tablespoons sour cream
1/2 teaspoon vanilla
1/2 teaspoon each lemon and orange zest
3/4 cup all purpose flour, up to 2 Tablespoons additional flour
1 quart of safflower or canola oil for frying
1/2 cup powdered sugar

What to Do: 

1. In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored – about a minute.
2. On low speed, stir in sour cream, vanilla, zests, and flour.
3. Stir in enough additional flour to form a mass (1-2 tablespoons).
4. Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
5. Divide dough in half, keeping extra covered with plastic.
6. On a floured surface, roll each section paper-thin to at least 12” across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
7. Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
8. Drain on paper towels. Let cool an sprinkle with powdered sugar.
9. To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.

References:

Recipe by Jenny Can Cook

Photo by Stephanie Felzenberg