Polish Chrusciki (Bow Ties)

Polish Chrusciki (Bow Ties)
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These are our favorite cookies for Christmas.  About as addicting as potato chips!  Mom would make tons of them - a roasting pan full!  We would just keep them on the dining room table and every time you walked by you had to take a few!  For storing these cookies, just cover lightly with aluminum foil so they stay crispy. Traditionally, Chrusciki (hrrooss-CHEE-kee) are associated with the pre-Lenten feasting of Mardi Gras. In America, chrusciki or Polish crullers are served at any special occasion.
  • 5 large egg yolks, at room temperature
  • 1 large whole egg, at room temperature
  • 1/2 teaspoon salt
  • 1/4 cup confectioner's sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 tablespoon rum
  • 2 cup all-purpose flour
  • canola oil for frying
  • confectioner's sugar for dusting
  1. Combine egg yolks, whole egg and salt in bowl of mixer. Beat at high speed until thick and lemon colored, about 5 minutes. Beat in sugar, sour cream or cream, vanilla and rum. Add flour gradually to form a cohesive dough. This dough is very soft. Add just enough flour so the dough is no longer sticky.
  2. Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes.
  3. Working with half of the dough at a time, roll out to 1/8-inch thickness. These are best when the dough is paper thin. Cut into 1 x 3 inch wide strips.
  4. Heat 2 inches of oil in a large, deep skillet to 350 degrees. Make a slit in the center of each strip of dough, then pull one end through the slit to form a bow.
  5. Fry about 6 chrusciki at a time for 1 minutes or less per side or until golden. These fry quickly, so watch closely. Drain on paper towels. Dust generously with confectioner's sugar.