Saint Hidwig's Polish Angel Wings Recipe
Saint Hidwig Polish Angel Wings Recipe
Makes about 5-6 dozen cookies for a whole batch
Ingredients:
1 tablespoon unsalted butter, melted
2 large eggs
5 large egg yolks
1/2 cup granulated sugar
3 tablespoons sour cream
2 teaspoons salt
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 tablespoon rum
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 - 3 cups all-purpose flour (I probably used 2.5 cups of flour depending if it was a dry day or more for a wet day)
7 cups (3 pounds) vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling
Directions:
1. Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With the mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
2. Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
3. Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
4. Lay dough strips vertically in front of you and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
5. Heat shortening in a large (6-quart) pot over medium-high heat until it registers 350 degrees on a deep-fry thermometer.
6. Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with a slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
7. Just before serving, dust chrusciki with confectioners' sugar.
Cooke Note:
You can store chrusciki (khroost-CHEE-kee) in waxed-paper-lined airtight containers at room temperature for up to one week. Wait until just before serving to dust them with confectioners' sugar. This recipe makes an enormous quantity. It can be halved, but don't divide the orange, lemon, and vanilla extracts.
How to make SIMPLE CHRISTMAS ANGEL COOKIES
Hey sweet peeps, Christmas is coming in case you haven't notice...its 45 more days to go!! YIKES!
So I thought i will show you a simple tutorial on how to make Christmas angel, and the best part about this cookie is that it only use ONE icing colour - white! Awesome right?
Its quick and easy as you don't have to make up different colour icing....as usually the longest process for me is colouring icing, specially if you have to colour match for a character cookie. Well not this cookie, its simple and easy and hopefully you'll enjoy the tutorial ;-)
Just a note to say that I always mark the designs in the cookies with an edible pen, I use a Pico projector as a guide to draw the areas in the cookies. Both these tools are in my resource list below ????????????
If like this video please leave a thumbs-up and I invite you to SUBSCRIBE to my channel as it is through your support that I will able to make more videos. THANK YOU SO MUCH ????????
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It will go a loooongggg way in getting me thru the a long series of decorating sessions and all the late nights video editing sessions! Thank you so much in advance and it will truly means a lot to me ????????
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All my cookies decorated with Royal icing, so if you are NEW to cookie decorating, these video tutorials will help you in your cookie decorating journey:
????How to make Royal Icing:
????Royal Icing Consistency:
????Cookie Decorating Tips:
????Sugar Cookie Recipe:
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Here are some information on the cookie tools that I used in this video:
Cutter from: Custom Cutter requested from an Etsy shop
Scribe tool:
- or you can also just use toothpicks
Rainbow dust edible pen in silver grey:
PME tip#1.5:
Pico projector:
White non-slip matt ( to put on top of the cookie swivel to prevent cookies from sliding around):
Cookie Swivel (Turntable) from LC Sweets:
OR
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Persimmon Almond Thumbprint Cookies | Simple Cookie Recipe
Homemade persimmon fruit spread on my thumbprint cookies go great together. In this recipe I'll show you how to use fresh persimmons and almond flour for a healthy and simple cookie recipe. Subscribe to my Channel for more videos
♥ Printable Recipe on my blog:
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Butterfly Ring from Dainty & Bold
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Christmas Angel Eye Cookies Recipe
Angele eye cookies
- mix together 200g butter with 100g sugar
- 1 pack vanilla sugar
- 2 egg yolks
- combine 80g ground hazelnut with 300g flour
- mix by hand
- leave dough in refrigerator for 2 hr
- make small balls, to size of an walnut
- carefully make a small indentation
- fill with jam of your choice
- raspberry and apricot jam shown here
- bake at 180°C for about 15 min
- sprinkle with powder sugar
- it is suggested to prepare one day or more in advance
ANGEL WINGS SWEET CRISP PASTRY recipe by foodCAST
ANGEL WINGS SWEET CRISP PASTRY recipe by foodCAST
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INGREDIENTS:
20 oz All-purpose Flour
1 cup Sour Cream
2 shots Vodka
4 Yolks
Powdered Sugar
STEP-BY-STEP INSTRUCTIONS:
Rash flour on a pastry board. Make a hole in the middle and add egg yolks.
Mix it finely and pour sour cream.
Again mix finely and pour vodka or spirit.
Knead the dough.
Roll out the dough to make it very thin.
Cut the dough into strips and make a cut in the middle of each stripe.
Make a bow of each stripe.
Preheat lard on a pan, and deep fry stripes on both sides.
Sprinkle with powdered sugar.
Enjoy!
PRO TIP!
Roll out the dough very thin, the thinner the better.
Music: E-Funk by Ilya Truhanov
Source: YouTube Audio Library
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