Tuesday, December 21, 2010


1 cup all purpose flour
1 T sugar
3 large egg yolks
3 T sour cream
1 T vodka or whiskey
Vegetable Oil
2 2/3 cups powdered sugar

Place flour and sugar in medium bowl; stir to combine. Make well in center of flour mixture; add egg yolks, sour cream and vodka. Stir with spoon until soft dough forms.

Place dough on lightly floured surface; knead gently until dough is smooth. Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.

Working with 1 disc t a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/8" thick, 12x10" rectangle. Cut dough lengthwise in half; cut each hslf into 12 strips.

Make 1" vertical slit down center of each strip. Insert one end of strip through cut to form twist; repeat with each strip.

Heat oil in large saucepan to 375°F. Place 6 strips at a time into hot oil.

Fry about 1 minute or until golden brown, turning cookies once with slotted spoon. Drain on paper towels. 

Place 1/3 cup powdered sugar in small brown paper bag. Add 6 warm cookies at a time; close bag and shake until cookies are coated with sugar. Repeat with additional sugar and remaining cookies.

Cookies are best when served immediately, but can be stored in airtight container 1 day.

Make 4 dozen cookies

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