Grandma's Polish Cookies Recipe
Grandma's Polish Cookies Recipe photo by Taste of Home

Grandma's Polish Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. Cook: 5 min./batch
MAKES:40 servings
TOTAL TIME: Prep: 45 min. Cook: 5 min./batch
MAKES: 40 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Grandma's Polish Cookies in Reminisce April/May 2009, p 49

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.

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Reviewed Jan. 27, 2012

These are from my childhood! Delicious! We called them "pig's ears".

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