New This Month

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
Yield

Ingredients

Directions

Cook's Notes

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

Similar Recipes

Reviews

5
4
3
2
1
58
How would you rate this recipe?
58
  • 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.
    Reply
  • 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?
    Reply
  • 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.
    Reply
  • dube27
    6 MAR, 2011
    What do you do with the oil from the frying after the cokies are done?
    Reply
  • Stargazer_Lily
    14 JAN, 2010
    (cont. to David)
    Reply
  • 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)
    Reply
  • 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
    Reply
  • 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.
    Reply
  • vickiriv
    7 DEC, 2008
    Wow, what a great recipe. Taste just like Nana used to make. Thank you!
    Reply
  • kimkim
    11 JAN, 2008
    How much oil should you use?
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes