Grandma's Polish Cookies Recipe

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This traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. —Sherine Elise Gilmour, Brooklyn, New York

This recipe is:

Diabetic Friendly

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Grandma's Polish Cookies Recipe

Prep: 45 min. Cook: 5 min./batch

Yield: 40 Servings

45 5 50

Ingredients

4 cups all-purpose flour
1 teaspoon salt
1 cup cold butter
4 egg yolks
1 cup evaporated milk
2 teaspoons vanilla extract
Oil for deep-fat frying
Confectioners' sugar

Directions

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead.
Turn onto a lightly floured surface; knead 8-10 times. Divide dough into four pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4-in. x 1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners’ sugar. Yield: 40 cookies.

Nutritional Facts 1 cookie (calculated without confectioners' sugar) equals 122 calories, 8 g fat (4 g saturated fat), 35 mg cholesterol, 98 mg sodium, 10 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1/2 starch.

Originally published as Grandma's Polish Cookies in Reminisce April/May 2009, p 49