Kruschicki Recipe - Allrecipes.com
Kruschicki Recipe
  • READY IN 40 mins

Kruschicki

Recipe by  

"This recipe is from my grandmother: the secret is to roll the dough thin for a light, crisp cookie. Polish bow tie cookies."

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Ingredients Edit and Save

Original recipe makes 10 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
  3. Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.
Kitchen-Friendly View

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.
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Reviews More Reviews

Nov 06, 2005

I have the same recipe from my grandmother and we made it today - with this recipe's help (we didn't know about the vanilla!) You really need a pasta machine for rolling out the dough but otherwise it was perfect! Thank you thank you thank you!

 
Dec 07, 2002

I was sohappy to find this recipe. My grandma used to make these and the recipe went with her. I want to thank Dianne.

 

9 Ratings

Dec 21, 2010

made these today for the first time.....they are very close to what we usually buy in the store....I will definitely be making these at home from now on....thank you for sharing.

 
Dec 27, 2006

good cookies, fairly easy to make.

 
Nov 09, 2012

THIS IS THE FIRST RECIPE THAT HAS COME VERY CLOSE TO THE RECIPE I GOT FROM MY GREAT AUNT WHEN SHE CAME FROM POLAND. I USE 1 1/2 CUPS OF SUGAR - NO VANILLA BUT 1/4 CUP OF WHISKY. MY FAMILY LIKES THEM ROLLED THIN AND ROLLED THICK. THE THICK ONES TAKE A LITLE EXTRA TIME TO FRY I NEVER HAVE PUT THEM IN AN AIRTIGHT CONTAINER, I FIND PUTTING THEM IN A BROWN PAPER BAG KEEPS THEM NICE AND CRISP IF MY FAMILY DOES NOT EAT THEM FIRST.

 
Sep 24, 2012

Thank you so, so much for this recipe. My grandmother and mom used to make this for our first day of school when I was younger. My grandmother is gone and my mother had a stroke and can't remember how to make these... she memorized the recipe. You have brought back many happy memories to me with this recipe. God Bless!

 
Sep 23, 2012

thank you for replacing my Aunt Julie's Recipe I lost in moving only difference she used Apricot Brandy otherwise is the same thank you peace

 
Apr 29, 2012

I made these cookies for my daughter's heritage day celebration at school. They were a huge hit! I did add a few dashes of salt into the powdered sugar when I dusted the cookies. It gave the sugar a nice twist.

 

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Nutrition

  • Calories
  • 23 kcal
  • 1%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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