Polish Christmas Cookie – Chrust

We are all looking for different Christmas Cookies and I am no exception. These are very light even when cooked in lard. Your kids will demolish them if you do not keep on eye on them. If you let them help, you will wish you had not. Just think of me laughing in the background.

Ingredients:

4 eggs
1 egg white
¼ cup powdered sugar
½ tsp salt
1 tsp vanilla
1 Tbsp rum
1 cup flour
Optional: cook in lard (best) or oil

Recipe:

First, add salt to eggs and hand whisk for ten (10) minutes. Next, add the sugar and the flavoring and whisk once again until well blended. Now, slowly fold in the flour into the mixture. Transfer the dough mixture to a well-floured board and knead it until the dough blisters. After the dough blisters, cut the dough in half.

Take one half (½) of the blistered dough and roll it out with a rolling pin into a very thin layer. Cut the dough into strips about four (4) inches long and one (1) inch wide.

Make a small one (1) inch slit in the center of each piece, longer if needed. The slit is parallel to the long edge. Now pull one end through the slit (it will look almost like a bow tie). Set all the bowties aside on a plate lined with wax paper. This will help them from sticking. Chrust is pronounced hrroost, the ch sounds similar to the h in the word hurricane with a rough r sound.

Melt some lard in a frying pan and fry the bow ties until lightly browned. Each stove is different so do test fry of one (1) and see how fast it cooks. Fry them for 15 seconds, 30 seconds, or 45 seconds on each side. Be careful not to burn them. If they look dark brown, you just burned them. Drain each bowtie cookie on absorbent paper towel and dip in a bowl (or shake in zip lock bag) with powered (10x) sugar. They are great as Christmas Cookies and as warming gifts for your relatives. You will never make enough as they go fast.

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