Kill two birds with one simple and delicious stone if you can’t decide whether you want baked potatoes or potato skins. superior than twice-baked Add some sour cream to the top of these potato skins before serving.
| Prep Time: | 1 hr |
| Cook Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 80 |
| Yield: | 80 cookies |
Ingredients
- 12 large egg yolks
- 1 large egg
- 2 tablespoons white sugar
- 1 tablespoon whiskey (Optional)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour, divided
- 1 quart vegetable oil for frying, or as needed
- 1 cup confectioners’ sugar for dusting
Instructions
- Whisk egg yolks, egg, sugar, whiskey, salt, and vanilla together in a bowl. Stir in 2 cups flour. If dough is sticky, stir in remaining 1/2 cup flour. Knead dough on a lightly floured surface for 5 minutes. Divide into thirds and cover with plastic wrap.
- Heat 1 inch oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Working with one piece of dough at a time, roll on a lightly floured surface until paper-thin. Cut into parallelograms (long diamonds); use a sharp paring knife to cut a slot in the center of each, and pull one point of the diamond through the slot. Repeat to make remaining cookies.
- Fry two to four pieces at a time, depending on the size of your pan, until crisp but not browned, 5 to 10 seconds per side. Drain on paper towels and dust with confectioners’ sugar when cool.
- This recipe uses vegetable oil, but these cookies are traditionally fried in lard. If you’d like to use lard, you’ll need about 2 pounds to make it deep enough for frying.
- We have determined the nutritional value of lard for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of fat used.
Reviews
Came out perfect!!! Finally solved the riddle of Gram’s recipe. Pay attention to the verbs-whisk, mix, etc. and it’ll come out right. Make a custard out of the egg yokes.
loved it i used a little more vanilla extact
These taste just like my grandmother and mother used to make. When my brother and I were young we could say the name so we called them chickies
A very good recipe! I used my pasta machine to help roll it as it needs to be quite thin. However, the last notch was a bit too thin and made the pastry fragile after it was fried. I went to the notch 2 from the back and it was perfect.
We Made the recipe as it is written. They turned out perfect.
I’ve made a similar recipe for over 50 years the difference is mine uses 6 egg yokes and 5 Tbl sour cream alternating flour and sour cream till you have a nice ball then kneed till blistery and smooth. Keep dusting flour so you won’t stick. Oh and I make them four inches long and after folding stretch them as you lay them in the hot oil. My kids always fought over the largest ones. My Busia said mine were just like hers!!!
I am Polish my mom said these are better than hers. Delicious my grand kids loved them too.
This recipe is “spot-on”! My Babcia (grandmother, in Polish, pronounced “BAHB-CHA”) and I made these by the bushel at Christmastime and even for Easter, and whenever there was a truly special family event (weddings, etc.). We would make this dough just like this, and she would put in the whisky (we used Calvert’s Blended Canadian Whisky back then; it is no longer available, but Black Velvet or Seagram’s 7 will work just fine). We would put the dough together, then roll it out in batches, really thinly, and form them, and then I would stand at the stove and fry, fry, fry… it took us a whole day, but it was a day well-spent. As I said, we would make them by the bushel, and we would use a dozen eggs for one batch. Excellent pastry!
This is the exact recipe my mother used. The recipe makes a lot. Sometimes I will freeze some after they have been rolled, cut and shaped. Freeze between sheets of parchment paper. When ready to make them, remove from freezer and fry. Be aware, do not make them on a warm and humid day because they will lose their crispness.
I make these the traditional Polish way. To keep from being tough no egg whites. 13 egg yokes. Small container of sour cream. Flour until it stops sticking to your hands. I have never made them in under 3 hours. Type of alcohol does not matter. I use whiskey. I usually use 2 boxes of xxx sugar. They melt in your mouth…..remember don’t be afraid to kneed the dough….there are no real measurements of ingredients. Super light and super tasty.
these cookies were so great! They really do melt in your mouth and are so fun to fry! 🙂
I used 2 Tb of bourbon and added 1/4 C of flour. Everyone enjoyed them!
These bring back some incredible edible memories! My mother and grandmother made them when I was young. If you like a light thin pastry that is not too sweet you will love them too. They are sooo good! I can’t wait to make them for the holidays.
Thank you!!! I love these wonderful hoiday cookies, but never knew what they where called.
Almost like Moms
Only one word for these. GREAT! I added a LITTLE more whiskey. :-)))))