When it comes to celebrating holidays with cookies, the diverse variety is truly vast. But standing tall amongst them all is our cherished Polish cookie recipe. Handed down through generations, these cookies are a testament to grandma's culinary prowess, evoking memories of her unmatched baking skills. Interestingly, their design is often equated to angel wings, a fitting description given their ethereal appearance and taste. With a delightful twist in their design, these cookies add a uniquely sweet spin to holiday celebrations.
Imagine biting into a piece of dough, deep-fried to perfection and generously dusted with powdered sugar. Sounds heavenly, doesn’t it? Essentially made of dough and sugar, their simplicity is their biggest charm. We cut the dough into strips, twist them into an angelic bow or winged shape, and fry them to golden perfection. As they're served, one can't help but feel they're too divine to be of this earth, often disappearing as if they've taken flight!
Beyond their delightful taste, the process of making these cookies is a heartfelt journey down memory lane. Every fold, twist, and sprinkle of sugar evokes tales of past family gatherings, echoing laughter, shared stories, and unforgettable moments. Indeed, while the cookies are delectable, the warm memories they bring are even more precious.
Certain delicacies are inextricably linked with festivities and special occasions. While these might not fit the conventional definition of 'cookie', their doughy goodness and sugary delight place them right up there with the best. Our grandma's Polish cookies are a testament to timeless family traditions, eagerly anticipated every year, as much for their nostalgic flavor as for their sweet taste.
INGREDIENTS
4 cups flour
2 sticks unsalted butter, cold and cubed
1 teaspoon kosher salt
4 large egg yolks
8 oz evaporated milk
2 teaspoons vanilla
Oil for frying
Powdered sugar
PREPARATION
Combine flour and salt in a large bowl. Cut in cubed butter until mixture is crumbly.
In a separate bowl, beat egg yolks until foamy. Add milk and vanilla extract, then egg mixture into flour mixture. Stir until dough forms.
Transfer dough to a clean, lightly floured surface. Knead the dough for about 30 seconds then divide into four even sections.
Roll each section into a rectangle shape, about ¼-inch thick. Cut into four 1 ½ inch strips.
Cut a 2-inch slit lengthwise down the middle of each strip. Draw one of the ends through the slit to create a bow shape.
Heat 1-2 inches of oil into an electric skillet or deep frying pan. Fry strips of dough in small batches until golden brown.
Transfer fried strips to a plate lined with a paper towel. Dust with powdered sugar. Repeat until all of the dough has been fried and sprinkled with powdered sugar.