Yield: 36 servings
Measure | Ingredient |
---|---|
½ cup | Milk |
2 \N | Eggs; beaten |
2 tablespoons | Rum, gin or vodka |
¼ cup | Sugar |
½ teaspoon | Salt |
2½ cup | All-purpose flour; sifted |
\N \N | (up to 3 cups) |
\N \N | Fat; for frying |
\N \N | Confectioner's sugar |
\N \N | Cinnamon |
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Combine milk, eggs, liquor, sugar and salt in a large bowl. MIx well.
Gradually add flour, enough to make a stiff dough. Turn out on a floured board and knead until smooth. Roll out thinly and cut into approximately 36 5-by-1-inch strips. Make a lengthwise slit down the center of each strip, allowing 1 inch on each end uncut. Put one end of the dough through the slit to form a sort of loop. Deep-fry in hot fat (375 deg. F. on a frying thermometer), about 10 at a time, until golden. Remove with a slotted spoon; drain. To serve, sprinkle with confectioners' sugar and cinnamon. Makes about 3 doz.
NOTES: These cookies take their name, khvorost, from the Russian word for
: firewood kindling - twigs or branches - which they somewhat : resemble.
From: Dan Klepach