Chruscik recipe

8 servings

9 egg yolks

3 tablespoons sour cream

1 tablespoon rum

1 teaspoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons white sugar

1 cup vegetable oil for frying

1 cup confectioners' sugar

In a medium bowl, beat the egg yolks with the sugar until well blended.

Add the sour cream, rum, and vanilla, mix until smooth.

Sift together the flour, baking powder and salt; stir into the egg yolk mixture a little at a time.

Turn the dough out onto a heavily floured surface and knead vigorously for about 1/2 hour.

Allow the dough to absorb as much of the flour as it can so it is no longer sticky.

Separate dough into 4 or 5 portions and roll out very thin.

The dough should be almost as thin as paper, and slightly see-through.

Cut dough into strips about 1 1/2 inches wide and 4 inches long.

Make a 1 1/2 inch slit in the strip closer to one end.

Pull the long end of the strip through the slit.

Heat the oil to 375 degrees F (190 degrees C).

Fry the cookies quickly, turning once.

They should be golden but not brown.

Drain on paper towels and dust with confectioners' sugar when cool.