Russian Twig Cookies(Khvorost)

Recipe by Sharon123
READY IN: 45mins
YIELD: 6-7 dozen




  • Sift the flour, cinnamon, baking powder, and salt together in a medium bowl and set aside.
  • Place the eggs and sugar into a medium mixing bowl and beat with electric mixer on medium speed until pale yellow, about 2 minutes.
  • Add the butter and half of the flour mixture and beat until just mixed, then add remaining flour mixture and beat until dough begins to come together.
  • Add the brandy and continue beating until dough forms completely.
  • Shape the dough into a ball, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Let the covered dough come almost to room temperature. Line 1 sheet pan with wax paper(or parchment) and another pan with paper towels; set both aside.
  • Cut dough in half and re wrap 1 of the pieces in plastic wrap to keep it from drying out.
  • Roll the uncovered dough out on a lightly floured board to 8"x12" rectangle about 1/8" thick. Cut dough into 3/4"x2 1/2" strips. Cut a 1" vertical slit down center of each strip. Twist 1 end of each strip and thread it through the slit, forming a loose loop. Set shaped dough strips on the wax paper lined pan as formed. Repeat the process with remaining dough.
  • Pour oil into a heavy medium saucepan to a depth of 3" and heat over medium heat until temperature registers 375°F on a candy thermometer.
  • Working in batches, fry cookies, turning them over halfway through cooking time, until pale golden brown on each side, about 1 minutes per side.
  • Move cookies with a slotted spoon to the paper towel lined pan to let drain and cool completely.
  • Serve the cookies on a serving plate liberally dusted with powdered sugar. Enjoy!