Chrusciki - Polish Angel Wing Cookies

Recipe by Chef Shilale
READY IN: 2hrs 30mins
YIELD: 72 cookies


  • 2
    eggs, whole (room temperature)
  • 4
    egg yolks (room temperature)
  • 12
    teaspoon salt
  • 3 - 3 12
  • 12
    cup confectioners' sugar (plus a little more for dusting)
  • 14
    cup butter (room temperature)
  • 1 12
    ounces brandy (one shot)
  • deep frying oil (I like to use lard for these)


  • Using a stand mixer, whisk whole eggs, egg yolks, butter and salt until thick and lemon colored.
  • Slowly beat in the confectioner's sugar and brandy.
  • Change to the dough hook and slowly mix in the flour a 1/4 cup at a time until the dough forms and pulls away from the bowl.
  • Using the dough hook, knead the dough for 3-5 minutes. It should be thick like bread dough.
  • Keep the dough in the bowl covered with a damp towel to keep it from drying out.
  • Snip off a baseball sized piece of dough. On a floured surface, roll to 1/8 inch thick at the most!
  • Using a sharp knife cut the dough into 1 1/2 inch wide strips. Then cut the other way in a diagonal to make pieces of dough that are about 1 1/2 X 4 inches.
  • Next use your knife to cut a slit in the center of each piece.
  • To form the wing shape, take one pointy end and poke it through the slit. Very gently pull the end through the slit to form a bow shaped cookie.
  • In a heavy pot or deep skillet, heat the fat of choice (I like lard) to 350°F Use a thermometer!
  • Drop the cookies, 3 cookies at a time, into the fat. Drop 3 cookies at once not 1 at a time. The cookies will sink to the bottom at first then they will puff up and float a couple of seconds later. As soon as this happens use a couple of forks to turn them.
  • Immediately after you turn them use a deep fry strainer to remove them from the fat to drain on brown paper bags.
  • Dust the still hot cookies with confectioner's sugar and repeat, cooking 3 cookies at a time until finished.
  • Store in tightly covered, wax paper-lined tins.