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Thread: Looking for Recipe for 'Polish Christmas Cookies'

  1. #1
    Senior Member jarenie's Avatar
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    Looking for Recipe for 'Polish Christmas Cookies'

    I remember helping my grandmother making these. As my mother has passed away I have not one to ask.
    It started with Eggnog to which dry thing were added. It was rolled out and cut in a square with a hole in the center. You would put one of the corners through the hold forming what looked like a know. Then it would be deep fried and when taken out of the old we would dust it with powdered sugar.
    I have done the googel search and could not find any thing like this.
    I thank all of you for all the help both now and in the past.
    Happy Holliday.

  2. #2
    Senior Member Ellen's Avatar
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    I think you're talking about Polish Angel Wings....here's one recipe but it doesn't start with eggnog. I suppose you could tho.
    http://www.thatsmyhome.com/sugarplum...ngel-wings.htm
    Ellen......I'm gonna go play now

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  3. #3
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    I have a recipe thats Hungarian. I'll find it and post it in the am. "csorge" i think is how it's spelled. we called them angel wings also

  4. #4
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    Csoroge (angel wings)
    3 egg yolks
    1 tbs. sour cream
    1 tbs. granulated sugar
    1 tbs. vanilla
    pinch of salt
    1 1/2 cups sifted all purpose flour (may need more)
    Place flour in large bowl. Make a well in the center. Blend yolks, sour cream, sugar, vanilla and salt and pour in well. Mix with a fork until well combined.
    Knead a few minutes to make the dough smooth.
    Split the dough into 2 portions.
    On a floured board roll out very thin. Cut into diamonds. Cut slit in middle and pull one end thru. Fry in deep fat until golden brown.
    Drain on paper towel. Sprinkle with sifted powdered sugar.

    I hope this is what you are looking for

  5. #5
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    I am of serbo crotaion decent...my grandmother used to make these too. Problem is they don't keep well. boy are they tasty

  6. #6
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    Eggnog Sugar Cookies
    by Polish The Stars

    Ingredients:
    1-1/4 cup Granulated Sugar
    1 cup Shortening (no substitutes)
    2 Eggs
    1/4 cup Pancake Syrup
    2 teaspoons Pure Vanilla Extract
    1 teaspoon Rum Extract
    3 cups All-Purpose Flour
    3/4 teaspoon Baking Powder
    1/2 teaspoon Baking Soda
    1/2 teaspoon Salt
    1/2 teaspoon Nutmeg

    Place sugar and shortening in large bowl. Beat a medium speed with electric mixer until well blended. Add eggs, syrup, vanilla, and rum extract; beat until well blended and fluffy.

    In medium bowl combine flour, baking powder, baking soda, salt, and nutmeg. Add gradually to shortening mixture, beating at low speed until well blended.

    FOR SLICE AND BAKE COOKIES: Divide dough into two halves and place each half on a sheet of waxed paper or freezer paper. Form each into a log shape approximately 2-inches wide and 12-inches long. Wrap remaining paper around each and freeze for 30 minutes or until firm. Cut into 1/4-inch slices.

    FOR ROLLED COOKIES: Divide dough into four equal pieces; shape each piece into a disk. Wrap with plastic wrap. Refrigerate for four hours or until firm and easy to work with. On floured surface, roll to 1/4-inch thickness. Cut to desired shape. Do not roll scraps more than twice.

    Bake one cookie sheet at a time at 375F for 5-7 minutes or until just the edges of cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on cookie sheet. Remove cookies to foil to cool completely.

    Makes 4 Dozen.


    Eggnog Cream Cheese Frosting
    by Polish The Stars

    Ingredients:
    8oz Cream Cheese, softened
    1/4 cup Butter, softened
    1/2 teaspoon Rum Extract
    1/4 teaspoon Nutmeg
    1 cup Powdered Sugar

    In a medium bowl, cream together cream cheese and butter. Mix in the rum and nutmeg. Gradually stir in the powdered sugar. Refrigerate for at least two hours.* Store in the refrigerator after use.

    * You can eat the icing right away but it will have more of a cream cheese flavor. After being refrigerated for a couple of hours the eggnog flavor is more distinct.

  7. #7
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    Quote Originally Posted by Steady Stiching View Post
    I am of serbo crotaion decent...my grandmother used to make these too. Problem is they don't keep well. boy are they tasty
    You're right! they are best as soon as they are made.

  8. #8
    Senior Member cpfrog's Avatar
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    I believe they are called "Kroosh-keys" - that's phonetic spelling - Hahaha I have a similar Swedish recipe which I'm still looking for (Boy, do I have waaaay too many recipes and books!) and will post ASAP.

    These seemed a bit too labor-intensive as I recall, but of course, anything deep-fried is delicious!!!

  9. #9
    Senior Member cpfrog's Avatar
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    Polish Chrusciki
    5 egg yolks
    1/2 tsp. salt
    1/4 cup sugar
    1 tsp. vanilla
    2 1/4 cups flour
    5 TBSP sour cream
    powdered sugar for dusting

    Beat egg yolks in a bowl until thick.
    Add salt, sugar and flavoring and beat well.
    Add sour cream and flour, alternately, until blended well.
    Turn dough onto floured board and knead until dough begins to blister.
    Roll thin and cut into strips about 1 inch wide by 4 inches long.
    Cut gash in center and twist one end through.
    Fry in deep fat at 375˚F. until lightly browned.
    Drain on absorbent paper.
    When thoroughly cooled, dust with powdered sugar.

    Enjoy!

  10. #10
    cjr
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    Super Member cjr's Avatar
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    I have several recipes., Usually combine both. It takes 2 or 3 people to make them. One rolling & cutting dough, one frying. They fry very quickly. Roller can also powder sugar cookies. We've always called them chrustick(spelling varies)

    My recipes all use sour cream. My family loves them but very labor intensice. Usually batches make a lot, but they disappear quickly.
    www.etsy.com/shop/quiltinglycaroline

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