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If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.

Source: Martha Stewart Living, December 2000



Cook's Notes

If the dough becomes too elastic while rolling, cover with plastic and let rest for fifteen minutes.

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How would you rate this recipe?
  • Barbara32812
    6 MAR, 2011
    I was raised on the type that Dollyso talked about. My mom cut them in a diamond shape, put the slit in the middle and drew the dough through. I still rank them as a favorite. I will make some using the leaf approach, but I suspect that the old favorite shape will win out.
  • MS11684277
    6 MAR, 2011
    If you don't want to use Cognac or brandy, what other non-alcoholic liquid can you use, or can you go without any additional liquids?
  • dollyso
    6 MAR, 2011
    Am a Polish gal that made these by rolling the dough out and cutting them in rectangles that were about 2 inches wide by 5 or 6 inches long, then put a slit in the middle and pull one end thru the slit to make it kinda like a twist. That is the traditiona way to make them but the leaves look nice, too.
  • MS12025658
    6 MAR, 2011
    What do you do with the oil from the frying after the cokies are done?
  • Stargazer_Lily
    14 JAN, 2010
    (cont. to David)
  • Stargazer_Lily
    14 JAN, 2010
    hey David, the Chrusciki "bow-tie" recipe says to use the paddle attachment, i also started off with the whisk as this says - what a disaster!! my daughter (23 yo)
  • DavidRush
    6 DEC, 2009
    I would like to know how everyone successfully made these by following the directions. The instructions didn't say to change mixing attachments and all my dough ended up in the whisk
  • bronwyncatena
    2 DEC, 2009
    Grandma never made these for us! Geez, Grandma! You really slacked off this time! ;) Since I've never had them before I wasn't sure how crispy to fry them. The suggested 3 minutes would have turned them black in my 375 oil. I ended up frying them to the crispness of a funnel cake. The dough is only slightly flavored with the zest and booz. Most of the sweetness comes from the powdered sugar. Very similar to a funnel cake in my opinion.
  • vickiriv
    7 DEC, 2008
    Wow, what a great recipe. Taste just like Nana used to make. Thank you!
  • kimkim
    11 JAN, 2008
    How much oil should you use?

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