Day 9 – Chrusciki (Polish Angel Wings) Recipe
One of my favorite things at Christmas, is Christmas cookies! Chocolate chip, sugar cookies, gingerbread,you name it, I love it. Two of my absolute favorites are my Grandmother’s Italian Christmas Cookies, which my mom would make every year and my Nanny’s Chrusciki (Polish Angel Wings).
Today I thought I would share one of the recipes with you. I do want to mention that my Nanny’s recipe is from memory, and not an exact version of what the traditional Polish recipe is. I’ve read that there are many ways and ingredients to use but I go by what she used, and I enjoy them just the same.
½ tsp salt
2 eggs at room temperature
4 yolks at room temperature
¼ cup softened butter
1 shot of liquor of your choice (brandy, rum, whiskey) * I don’t use any
½ cup confectioner’s sugar
2 cups flour
Canola oil for frying
Confectioner’s sugar for dusting over cookie
I have no official directions, so it here goes. Beat together (with mixer) salt, eggs, egg yolks, and butter until it turns a light yellow (lemon) color. Then beat in the liquor of your choice, powdered sugar, slowly adding the flour. I generally just use my hands because let’s face it, I’m not Betty Crocker.
The hardest part of this recipe for me is shaping the cookies. Start by breaking the dough into smaller pieces. Depending on how long it takes, you might want to store the dough you aren’t working with yet under a tea towel so it doesn’t dry out. On a floured table (or cutting board), use a rolling pin to roll dough very thin (less than ¼-inch thick). Using a knife or a pastry wheel, cut the rolled-out dough into strips approximately 4×2 inches. Cut a slit into one end of the strip, then, making sure your fingers are dusted with flour, grab the other end and pass it through the opening to make a knot. It should look like a bow or angel wings once you have formed the cookie. Place the cookie on a lightly floured surface or on parchment paper. Repeat this process until you use up all the dough making roughly 4-6 dozen cookies dependent upon how thick you roll out the dough and how large your strips are.
The next step is to heat the oil in a deep-frying pan or skillet, and start adding them once the oil is hot. Fry them about 15 seconds, flip over, and fry for another 15 seconds. When the cookies are a light brown shade, remove from the pan and place on a wire rack to cool. Sprinkle confectioner’s sugar over the cookies.
I hope you enjoy these and if you try them, please let me know.
What is your favorite Christmas cookie?