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Portzelky (New Year's Cookies)
We eat these every year. The dough is a thick batter, thicker than pancake batter, thinner than nut bread. I dip the spoon into the hot fat in between each "cookie". It keeps the spoon cleaner. Sometimes I make a thin powdered sugar glaze and drizzle over the warm cookies. they make very interesting shapes, and discussing them is half the fun.
1 user found this review helpful
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Reviewed On:
Jan. 5, 2013
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