Chrusciki - Bite into these heavenly Polish Angel Wing Cookies!

I spent a couple weeks in New York and New Jersey for my good friend’s bridal shower and bachelorette party.  The week started out with yet another first birthday party for my son (lucky little guy!) thrown by his nana and ended with my mom teaching me how to make Golabki (Stuffed Cabbage) and Pączki (Polish Donuts). Keep an eye out for those recipes!

When my trip “up north” (as I refer to it) came to an end, saying goodbye to family and friends was tough.  The only light at the end of the tunnel was that my mom was able to fly back home with me and my son and spent a couple days with us.  I was sad to see her go home yesterday but the memory of all the good times make it a little less depressing.  

Cooking and baking with my mamuska (meaning “mom” in Polish) is such a special experience to me.  We make such a great team! We made Chrusciki, which are Polish Angel Wing cookies, yesterday.  If you enjoy a cookie that is light and flaky and not awfully sweet, these heavenly cookies are for you!

Chrusciki (Polish Angel Wing Cookies)

What you will need to make 2 dozen cookies:

*Double the recipe if you need more cookies

• 1 egg at room temperature
• 2 egg yolks at room temperature
• 1/8 teaspoon of butter
• 1/4 teaspoon of salt
• 1/4 teaspoon of almond extract
• 1/4 cup of powdered sugar
• 1/2 shot of vodka, rum, brandy or whisky of your choice
• 1 cup of flour
• 1 pound can of vegetable shortening or canola oil
• Flour for rolling dough out
• Powered sugar for dusting cookies
• 1/2 cup of chocolate chips for drizzling on top of the cookies (optional)

Hardware:

• Large mixing bowl
• 2 small bowls for separating egg yolks
• Hand mixer or stand mixer with whisk and dough hook attachment (Okay to use your hands, as well)
• Rolling pin
• Sharp knife
• Large pot or deep fryer
• Shot glass
• Tongs
• Wire Rack (optional)
• Paper towel

Directions:


Prep everything before starting the cookies:

• Allow the butter and 3 eggs to come to room temperature. Another trick I use is placing the eggs into warm water and microwaving the butter for a couple seconds.

• In two small bowls, separate the egg yolk from the egg whites.  For further instructions on how to do this, see my Vanilla Chiffon Cupcake recipe.

• Cover a clean surface with flour and have your rolling pin handy.

• Into the large pot, scoop the vegetable shortening or pour enough canola oil, about 3-4 inches and heat it on high heat. If you are using a deep fryer, fill it with oil based on the manufacturer’s specifications.

• Set up a wire rack with a paper towel underneath it to catch oil drippings or spread a paper towel down on a plate.  A wire rack is best so that the cookies remain crispy.

Preparing the dough:

• Transfer the egg, 2 egg yolks, 1/8 teaspoon of butter, 1/4 teaspoon of salt, and 1/4 teaspoon of almond extract into a large mixing bowl.

• With a mixer, beat the eggs with a whisk attachment until thick and the shade of yellow similar to a lemon.

• Slowly beat in half a shot of alcohol of your choice and 1/4 cup of powered sugar.

• With either your hands or the dough hook attachment of the mixer, mix in a cup of flour for 3-5 minutes until the dough is thick.

• Set aside a tiny piece of the dough to later test the oil temperature.  Roll the rest of the dough into a ball.

• Transfer the dough onto the floured surface.

• With a rolling pin, roll out the dough very thin, about 1/8 of an inch.

• With a sharp knife, cut the rolled out dough horizontally into 2 inch strips.

• Then, cut those strips diagonally about 4 inches long.

• Cut a small slit in the center of each piece of dough.

• Gently, pull one end of the dough through the slit and continue to carefully pull it from the bottom so that it resembles a bow.

Frying the dough:

• Before frying the dough, test the oil temperature by placing the tiny piece of dough that was set aside.  If the dough rises to the top and bubbles, then the oil is ready.

• Place 6-8 pieces of dough into the oil one time and fry for 30 seconds.  Using your tongs, flip the dough onto the other side and fry for an additional 30 seconds or until the dough turns a light golden color.  These cookies are the best when they have a light crunch on the outside and are slightly chewy on the inside.

• Drain the cookies on either a wire rack or paper towel and immediately sprinkle them with powdered sugar by hand or with a sifter.

• Transfer the cookies onto a plate or store them into an air tight container for about a week.

Drizzle cookies with chocolate (optional):

• Heat up half a cup of chocolate chips in the microwave for 30 seconds and stir the chocolate until all the chocolate chips are melted. 

• Take a spoon and drizzle the chocolate over the cookies.