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
- 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
- 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.
Originally published as Grandma's Polish Cookies in Reminisce April/May 2009, p 49
Reviews for Grandma's Polish Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Nov. 29, 2015
"These are Danish and called Fatiman's Buckles.."
Reviewed Jan. 27, 2012
"These are from my childhood! Delicious! We called them "pig's ears"."