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Khvorost (Russian "twigs")
From Dorothy McNett's recipes at www.dorothymcnett.com.
2 1/2 cups unbleached all purpose flour
2 egg yolks
1 whole egg
2 tablespoons rum
1/2 teaspoon vanilla or vanilla bean paate
1/4 cup cream
1/4 cup powdered sugar (organic is best!)
pinch of sea salt
vegetable oil for deep frying
1/2 cup powdered sugar
1 teaspoon cinnamon
In food processor with steel chopping blade in place, combine flour, egg yolks, egg, rum, vanilla and cream. Add the 1/4 cup of powdered sugar and process until it holds together. Cover and let stand 30 minutes. On a floured surface, roll out the dough at least 1/16 inch thick. With a fluted pastry cutter, cut out strips 1 inch wide and 5 inches long. With a sharp knife make a slit in the center of each strip. Heat the oil to 365 degrees in a deep-sided pan. Working with one strip of dough at a time, slip one end of the strip through the slit in the center, forming a half-bowknot. Drop the cookies into the hot oil, a few at a time, and cook until golden all over, turning once. Remove from the oil with a slotted spoon and drain on paper towels. Mix the remaining powdered sugar with the cinnamon and sprinkle over the cookies and mound on a serving platter.
Recipe created 1994-12-01.
