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Grandma’s Polish Cookies

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These Grandma’s Polish Cookies are a delightful family recipe that brings the taste of tradition straight to your kitchen. Also known as Krusciki or Angel Wings, these light and crispy cookies are perfect for holidays or special occasions. Their delicate texture and sweet powdered sugar coating make them simply irresistible. This recipe has been passed down through generations, and each bite carries the love and warmth of family gatherings. Let’s dive in and bring a bit of nostalgia to your table!

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Table of Contents

Ingredients

  • 4 large egg yolks
  • 1 whole egg
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon vodka or rum (optional, helps create a crispy texture)
  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • Vegetable oil for frying
  • Powdered sugar, for dusting

Instructions

  1. Prepare the Dough: In a medium bowl, beat the egg yolks, whole egg, sugar, and salt together until light and fluffy. Add the sour cream, vanilla extract, and vodka (if using) and mix until combined.
  2. Add the Flour: Gradually add the flour, mixing until a smooth dough forms. The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
  3. Knead and Rest: Transfer the dough to a floured surface and knead for about 5 minutes, or until smooth and elastic. Cover the dough with a kitchen towel and let it rest for at least 30 minutes.
  4. Roll Out the Dough: On a well-floured surface, roll out the dough as thinly as possible (about 1/8 inch thick). Cut the dough into strips approximately 1 inch wide and 4-5 inches long. Make a small slit in the center of each strip and gently pull one end of the strip through the slit to form a twist.
  5. Heat the Oil: In a large, heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). You can test the oil by dropping a small piece of dough into it; if it sizzles and rises to the top, the oil is ready.
  6. Fry the Cookies: Carefully drop a few twisted dough pieces into the hot oil, frying them in batches to avoid overcrowding. Fry for about 1-2 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the fried cookies to a paper towel-lined plate to drain excess oil.
  7. Dust with Powdered Sugar: Once the cookies are cool enough to handle, generously dust them with powdered sugar. Serve immediately or store in an airtight container.

Cook’s Notes and Tips

  • Dough Rolling: The thinner you roll the dough, the lighter and crispier the cookies will be. Don’t be afraid to roll it very thin.
  • Alcohol in the Dough: The vodka or rum helps make the cookies extra crispy, but it’s optional. If you prefer not to use alcohol, simply omit it.
  • Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too hot, the cookies will burn; if it’s too cool, they will absorb too much oil and become greasy. A thermometer can be very helpful here.

Variations

  • Cinnamon Sugar Twist: Instead of powdered sugar, dust the cookies with a mixture of cinnamon and granulated sugar for a different flavor.
  • Lemon Zest: Add 1 teaspoon of lemon zest to the dough for a hint of citrus flavor.
  • Chocolate Drizzle: Drizzle the cooled cookies with melted chocolate for an extra touch of sweetness and a beautiful presentation.

Frequently Asked Questions (FAQs)

How Long Will These Cookies Stay Fresh?

These cookies are best enjoyed fresh, as they can lose their crispiness over time. However, you can store them in an airtight container for up to 3-4 days. To revive their crispiness, place them in a preheated oven at 300°F (150°C) for a few minutes.

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Can I Make the Dough Ahead of Time?

Yes, you can make the dough ahead and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out.

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Can I Use a Different Oil for Frying?

Yes, you can use any neutral oil with a high smoke point, such as canola or sunflower oil.

What If I Don’t Have a Thermometer for Frying?

If you don’t have a thermometer, you can test the oil by dropping a small piece of dough into it. If it sizzles and rises to the top quickly, the oil is ready.

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Can I Freeze These Cookies?

Fried cookies generally don’t freeze well, as they can become soggy upon thawing. It’s best to enjoy them fresh or within a few days of making them.

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Grandma’s Polish Cookies are a nostalgic and delightful treat that bring a bit of old-world charm to your home. With their light, crispy texture and sweet powdered sugar coating, they are perfect for any occasion, whether it’s a holiday celebration or just a special treat for the family. These cookies are a testament to the beauty of simple ingredients and the magic of traditional recipes. So gather your ingredients, roll out some dough, and enjoy these lovely Polish treats with your loved ones.

Happy Baking!

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