Ingredients1 h 30 m servings 256
- In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
- On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
- Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.
- Editor's Notes:
- These are traditionally fried in lard. You'll need about 2 pounds of lard to make it deep enough for frying.
- We have determined the nutritional value of lard for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of fat used.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 256 calories; 23.5 9.8 1.8 66 62 Full nutrition
ReviewsRead all reviews 16
I make these the traditional Polish way. To keep from being tough no egg whites. 13 egg yokes. Small container of sour cream. Flour until it stops sticking to your hands. I have never made ...
Only one word for these. GREAT! I added a LITTLE more whiskey. :-)))))
This recipe is "spot-on"! My Babcia (grandmother, in Polish, pronounced "BAHB-CHA") and I made these by the bushel at Christmastime and even for Easter, and whenever there was a truly special f...
These bring back some incredible edible memories! My mother and grandmother made them when I was young. If you like a light thin pastry that is not too sweet you will love them too. They are so...
This is the exact recipe my mother used. The recipe makes a lot. Sometimes I will freeze some after they have been rolled, cut and shaped. Freeze between sheets of parchment paper. When ready ...
I've made a similar recipe for over 50 years the difference is mine uses 6 egg yokes and 5 Tbl sour cream alternating flour and sour cream till you have a nice ball then kneed till blistery and ...
Thank you!!! I love these wonderful hoiday cookies, but never knew what they where called.