Great Chef Klara Cvitanovich

Krostule (Fried Christmas Cookies)
Klara Cvitanovich
Drago’s
Metairie LA
From the video “An International Holiday Table”

Makes 4 large platters of cookies

Bourbon and dark rum flavor of these crisp, fried traditional cookies. The cookies can be stored, tightly covered, for 2 to 3 weeks.

6 eggs
2 cups heavy (whipping) cream
2 tablespoons vegetable oil
2 tablespoons vanilla
2 tablespoons dark rum
2 tablespoons bourbon
2 sticks (1/2 pound) unsalted butter, softened
6 tablespoons sugar
10 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
Juice of 1 lemon
Oil for deep-fat frying
Confectioners’ sugar for dusting

In the bowl of a food processor fitted with a steel blade, or a mixer, combine the eggs, whipping cream, oil, vanilla, rum, and bourbon. When well blended, beat in the butter. Add the sugar and beat until light and creamy.

Sift 5 cups of flour with the baking powder and salt into a large bowl. Stir the butter mixture into the flour, Knead the dough by hand, adding flour as necessary, until the dough is not sticky and pulls away from the sides of the bowl. Turn the dough out onto a floured work surface.

Continue to knead about 6 minutes, adding flour, until the dough is smooth and elastic. Divide the dough into four pieces.

Working with the individual pieces, work in additional flour if the dough is still somewhat sticky. Rub each piece with lemon juice and cover with plastic wrap. Refrigerate for 15 minutes.

Roll the dough, one piece at a time, into thin sheets on a floured surface. With a pastry or pizza wheel, cut the dough into strips, stars, flowers, or other shapes. Twist or braid strips if desired.

In a deep heavy pan or deep fryer, heat the oil to 370 F. Test the temperature with a piece of dough: If the oil is hot enough, the dough will rise quickly to the surface. With a slotted spoon or spatula, add the krostule to the pan a few at a time. When they float, turn them and fry just until golden brown. Remove with a slotted utensil and drain on paper towels. Dust with confectioners’ sugar while warm. The krostule may be stored, tightly covered, for 2 to 3 weeks.