CHRUSCIKI LEAVES
If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 9 to 10 dozen
Number Of Ingredients 13
Steps:
- Put butter, eggs, yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes. Reduce speed to low; gradually add enough flour to form a fairly stiff dough. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.
- Divide dough into 4 pieces. Keep dough under an inverted bowl to prevent it from drying out. Working with 1 piece at a time, roll out dough to 1/8 inch thick. If dough becomes too elastic while rolling, cover with plastic, and let rest 15 minutes. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper. Repeat with remaining dough, layering leaves between sheets of parchment paper. Collect all scraps, and let rest 20 minutes before rerolling.
- Heat oil in a medium-heavy saucepan until it registers 375 degrees on a deep-fry thermometer. Stretch leaves slightly so they will curl while frying. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes. Transfer to baking sheets lined with paper towels to drain and cool. Sprinkle with confectioners' sugar. Store in airtight containers at room temperature up to 2 days.
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Abu Shoma
[email protected]These cookies are the perfect way to end a meal. They are light and refreshing.
Miss Cherry
[email protected]These cookies are a great way to show your loved ones how much you care. They are the perfect gift for any occasion.
Mudanga Allan
[email protected]I love the way these cookies taste. They are the perfect balance of sweet and savory.
Haneen Wahba
[email protected]These cookies are a great way to use up leftover egg whites. They are so light and fluffy.
Iqra Nazeer
[email protected]I'm so glad I decided to make these cookies. They are the perfect treat for a cold winter day.
Andrei NV
[email protected]These cookies are so easy to make. I can't believe I've never made them before.
Rashed Amin
[email protected]I love the way these cookies smell. They smell like cinnamon and sugar. I can't wait to take a bite.
Sawza Ibrahim
[email protected]These cookies are the perfect size for a snack. They are not too big and they are not too small.
Anelisiwe Jakavu
[email protected]I love the way these cookies look. They are so delicate and beautiful. I can't wait to try them.
Loreen Anyanga
[email protected]These cookies are a great way to use up leftover pie dough. They are so easy to make and they taste delicious.
Md Soleman
[email protected]I'm so glad I found this recipe. These cookies are amazing. I will definitely be making them again and again.
Effiong Ejiro
[email protected]These cookies are so addictive! I can't stop eating them. They are the perfect snack for any occasion.
Samuel Armah
[email protected]I love the delicate flavor of these cookies. They are not too sweet and they have a nice crispy texture. I could eat them all day long!
Odokonyero Byron
[email protected]These cookies are the perfect holiday treat. They are festive and delicious. I always make a batch for my family and friends during the holidays.
alex Olaco
[email protected]I've been making these cookies for years and they are always a hit. They are so easy to make and they taste amazing. I love the way they melt in your mouth.
Amrit Thapa
[email protected]These were delicious! I made them for my family and they loved them. The dough was easy to work with and the cookies turned out crispy and flaky. I will definitely be making these again.