Best Angel Wing Cookies Recipes

CHRUSCIKI - POLISH ANGEL WING COOKIES

Steps:

• 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.

HUNGARIAN DEEP-FRIED ANGEL WING COOKIES (CSOROGE)

Steps:

• About 20 minutes before frying fill a deep saucepan halfway to 2/3 full of oil, lard, or shortening, and heat slowly to 365°F or follow the manufacturer's directions for set-up if using an automatic deep-fryer.
• Sift together flour, sugar, and salt into a bowl.
• Mix together the egg yolks, sour cream, whiskey, and vanilla, then make a well in the center of the dry mixture and pour the wet mixture inches.
• Mix the ingredients until all of the flour is moistened.
• Let dough rest 1-2 minutes.
• Turn dough out onto a lightly floured surface and knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process just until ingredients are well blended (always turn the dough in the same direction and use as little additional flour as possible).
• Shape dough into a smooth ball and roll out on a lightly floured surface into a rectangle 1/8-inch thick (if you don't have enough space to do this, divide dough in half first, then roll out the halves seperately).
• Use a spatula to loosen the dough, lift it slightly and sprinkle a little flour underneath anywhere the dough sticks.
• With a floured knife cut the dough into diamond shapes about 2-inches wide at the center and 6-inches long (you can make a cardboard pattern beforehand and use that as a guide if you wish).
• Make a 1-inch slit lengthwise at the center of each cookie, and pull one end through the opening, twisting slightly as you do.
• Deep fry only one layer of cookies at a time (don't crowd the pan).
• With a fork, turn the cookies several times as they fry and as they rise to the surface, but be careful not to pierce the cookie.
• Fry until lightly browned (about 3 minutes).
• Drain cookies over fat for a few seconds and then drain on paper towels.
• Sprinkle cookies with powdered sugar while still hot.

HUNGARIAN ANGEL WING FRY COOKIES (CSOROGE)

Steps:

• Place in the center of a bread board one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined.
• Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth.
• Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin.
• If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges.
• With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.
• Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.
• Drain on paper towel.
• Sprinkle with sifted confectioners sugar.

ANGEL WING COOKIES

Steps:

• Combine flour, sugar and salt in large bowl.
• Beat egg yolks until pale yellow.
• Add to flour mixture all the rest of the ingredients.
• Stir until blended then knead until dough until well blended.
• Roll out on floured surface to 1/8" thickness.
• Using a pastry wheel, cut 1" X 3" strips.
• Make a slit in the center of the dough and pull one end of the strip through it.
• Deep fry in 375 degree oil for about 3 minutes.
• Dust with confectioner sugar.
• *I am not exactly sure on amount of cookies since I don't know if grandma does double batches but with 4 cups of flour I'm assuming it's a good amount.

ANGEL WING COOKIES.

Steps:

• Beat butter, sugar, and baking powder in a large bowl with mixer on low speed to blend.increase to med-high speed and beat until fluffy.
• Beat in egg and vanilla on low speed. Beat in flour and cornstarch until just blended. Divide dough in half. Shape each portion into a 1 inch thick disk.
• Wrap individually and refrigerate at least 4 hours or until firm enough to roll out. Heat oven to 350. Have ready a 2 1/2 in heart shape cookie cutter.
• On lightly floured wax paper with lightly floured rolling pin roll 1 disk to 1/8 inch thickness. Keep others refrigerated. Cut out hearts with cookie cutter, Slide paper onto a bake sheet freeze 5 to 10 minutes.
• Peel hearts off paper. Place i inch apart on ungreased bake sheet. Cut a 1 1/2 inch long slit at bottom of hearts. Spread apart slightly to form wings.
• Brush hearts with egg white. Attach 3 almonds on each sides of wings at the tips. Pressing down gently. Sprinkle lightly with sugar.
• Reroll scraps only once, or cookies will be tough. Bake 8 to 10 minutes until golden brown at edges.