Chrusciki (Polish Bow Tie Cookies)

Source: Martha Stewart

Makes 7 dozen

1 tablespoon unsalted butter
2 large eggs
5 large egg yolks
3 tablespoons granulated sugar
1 1/2 teaspoons salt
1 teaspoon pure orange extract
1 teaspoon pure lemon extract
1 teaspoon pure vanilla extract
1 teaspoon distilled white vinegar
1 tablespoon rum
3 tablespoons sour cream
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 to 3 cups all-purpose flour
Pure vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling

Melt butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, vinegar, rum, and sour cream in a large, heavy mixer. Using the paddle attachment, beat on medium-high until lemon colored. Add citrus zests. Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8 to 10 minutes, adding flour if necessary, until dough blisters, becomes elastic, and can be handled easily. Cut dough in half, and wrap one half with plastic wrap; reserve at room temperature.

Roll half of dough very, very thin, and cut into strips about 4 inches long and 1 1/4 inches wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit. Place on a parchment-lined baking sheet, and cover with a towel to keep moist. Repeat with other half of dough.

Heat shortening in a cast-iron frying pan to 375°, and fry the dough strips, a few at a time until lightly browned, about 1 minute, turning once with a long fork or tongs.

Drain chrusciki on brown paper bags; transfer to a cooling rack, and sprinkle with confectioners’ sugar. Store, tightly covered, in wax-paper-lined tins. Note: This recipe makes an enormous quantity, so it can be halved if you wish, but do not divide the orange, lemon, and vanilla extracts.