Kruschiki, sometimes known as Angels’ Wings, are a blast from chef David Bazirgan‘s holiday past. A nod to the cookies that his neighbors used to bring over every Christmas, these Polish Christmas cookies are light, crisp and always remind the Bambara chef of the true spirit of the holidays (and youthful afternoons playing video games). Bake it forward for your own family, friends (and neighbors too!) with these sweet treats.
- 6 egg yolks
- 3 tablespoons white sugar
- 1 tablespoon vanilla extract
- 8 ounces sour cream
- 1 tablespoon whiskey or rum
- 3 cup all purpose flour
- 1 quart Oil for frying
- Confectioners sugar for dusting
- Heat oil to 350 degrees on stovetop or deep fryer.
- In a mixing bowl, whisk together egg yolks, sugar, vanilla, sour cream and whiskey. Then add the flour and mix until dough forms by hand.
- Transfer to countertop and knead for 2 minutes, adding more flour as needed if wet.
- Cut dough into 4 equal parts and form balls. Next roll out each ball one at a time as thin as possible. Cut into 1 inch by 4 inch strips. Make a slit in the top of each strip and pull the opposite end through replicating a bow.
- Fry until golden brown, transfer to a paper towel lined container and dust liberally with confectioners’ sugar. These will keep in a tightly sealed container for up to 2 weeks.