Add a photo

Cruschickies

By: MARBALET  
"This is an old and simple recipe for a fried pastry also known as 'bowties'. Substitute brandy for rum if you'd rather the taste of brandy."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 161 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 2 to 4 dozen
 

Ingredients

  • 3 eggs
  • 3 tablespoons white sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons rum
  • 1/4 teaspoon salt
  • 3 1/3 cups all-purpose flour
  • 4 cups vegetable oil for frying
  • 1/2 cup confectioners' sugar

Directions

  1. Beat together the eggs and sugar. Blend in sour cream, vanilla and rum or brandy. Fold in sifted flour and salt. Knead dough on floured surface until the dough is smooth.
  2. Cut off a small portion of dough and roll out as thin as possible (almost paper thin). The dough will spring back as you roll it if you treat it like a pie crust.
  3. Cut into 2-inch wide strips. Cut the strips diagonally every 4 inches. In the middle of each cookie cut a one inch slit. Pull one of the pointier corners through the slit. If you are making these alone, it is suggested that you do all of the rolling and cutting all the dough before frying, or in two batches. If two people are making the cookies, the roller/cutter should get a "stockpile" before frying begins.
  4. Heat oil to 350 degrees F (175 degrees C). An electric skillet works well, especially if you are working alone. Slide about seven or eight cookies into the oil. They should pop up to the top of the oil after a second.
  5. Very soon, the cookies should be a light brown (or very dark tan) on the bottom. Flip the cookies; a two-tined carving fork works well. When the second side is browned, remove from the oil with a slotted spoon and drain on paper towels. When the paper towel is filled with cookies, shake confectioner's sugar over the cookies and move the cookies, paper towels and all, to a cookie sheet.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 67 | Total Fat: 2.7g | Cholesterol: 14mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by PIANOMN 
Tastes great!! Block out about 2-3 hrs to make them (-; MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2009 by Dorothy Kischuk 
My mom used to make these every Christmas. The flavor will be even better if you use lard... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?