Kosher By Gloria
These Khrustiki (twig) cookies are crisp and light. The dough is easy to work with and can be twisted into as many shapes as your fingers will allow. I made twigs and knots. Dusted in powdered sugar or dipped in melted apricot jam, these cookies are a festive and light way to end a holiday meal.
Beat eggs, yolk, water, brandy and rum in food processor.
Add all remaining dry ingredients except for confectioner's sugar.
Pulse on and off until dough starts to come together on the sides of the bowl.
Scrape dough onto a floured surface and knead it until smooth. Divide dough ball in half.
Sprinkle more flour on surface and roll out one ball 1/8th inch thick. Cut it into strips- 6 inches long by 3/4 inch wide.
To shape twigs: Cut a slit 2-3 inches from one end of the dough and pull the other end through.
To shape knots: Tie strip in a loose knot. Let your imagination and fingers create any shapes you choose!
Heat oil in electric fryer or skillet until it reaches 375° F. Drop no more than 12 pieces in oil at once. Fry them about three minutes or until golden brown. Turn them carefully if they don't flip themselves. Drain on paper towels and cool completely before sprinkling them liberally with confectioner's sugar.