CHRUSCHICI (POLISH COOKIES)

)
3 eggs
1/2 c. sugar
1/4 c. milk
1/2 tsp. salt
2 3/4 c. all-purpose flour
Oil for frying
Confectioners' sugar
in medium bowl with wooden spoon, mix eggs, sugar, milk, salt and 1 cup of flour until well blended. Stir in remaining flour. Wrap dough in plastic wrap; refrigerate 2 hours or until easy to handle.
On floured surface with floured rolling pin, roll dough, one half at a time, until paper thin. With knife, cut dough into 4 x 1 1/2 inch rectangles. Twist each rectangle strip twice to form a bow-tie shape, pinching center to flatten and seal.

In large skillet over medium heat, heat about 3/4 inch of oil to about 350 degrees. Gently drop several bow ties at a time into hot oil and fry until golden. Drain on paper towels. Dust with confectioners' sugar. Store in tightly covered container.

In medium bowl with wooden spoon, mix eggs, sugar, milk, salt and 1 cup of flour until well blended. Stir in remaining flour. Wrap dough in plastic wrap; refrigerate 2 hours or until easy to handle.
On floured surface with floured rolling pin, roll dough, one half at a time, until paper thin. With knife, cut dough into 4 x 1 1/2 inch rectangles. Twist each rectangle strip twice to form a bow-tie shape, pinching center to flatten and seal.

In large skillet over medium heat, heat about 3/4 inch of oil to about 350 degrees. Gently drop several bow ties at a time into hot oil and fry until golden. Drain on paper towels. Dust with confectioners' sugar. Store in tightly covered container.

Number of Servings: 24

Recipe submitted by SparkPeople user ANNIE140LBS.