Crisp. Rich. Not too sweet. They have more than a taste. They have a feel that I couldn’t begin to describe. And they are beautiful.
THIS is the cookie of my childhood. A special part of my Polish heritage. We made them every year. And I yearn for a life where time for such things exists. Making Kruschiki takes hours. It’s been 2 years since I’ve made them, and it was probably 15 years before that.
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My friend Cristina loves to hear people’s stories. She wants to know who you are, where you came from, what makes you tick. She wants to know your heritage, your traditions, your food.
She is why I made Kruschiki 2 years ago. I don’t know when I’ll make them again, but today I can’t stop thinking about them, and so I can at least tell you about them.
Kruschiki dough is rich in eggs, and contains a shot of brandy. I remember eating raw dough as a child and feeling all warm inside.
The dough is rolled thin, cut into rectangles, twisted into bows, and deep fried to a golden crispness.
The cookies puff when fried, so there are air pockets when you bite them. Crispy, airy, delicious!
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26