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Sweet Crisps


Ready In: 60 Minutes
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Place flour in a medium bowl; make a well in center. Add egg yolks; work with your fingertips until blended. Add sour cream, vanilla, liquor or vinegar, and salt. Blend well. On a lightly floured board, work mixture into a smooth dough. Dough should have tiny air bubbles throughout. Cover and refrigerate for later use. For immediate use, on a lightly floured board, roll out dough to about 1/16 inch thick. Slice into 1-1/2-inch-wide strips. Cut strips diagonally into 5-inch lengths. Cut 1-inch slits lengthwise in center of each strip. Pull 1 end of a strip back through slit so strip resembles a bow tie. Repeat procedure with remaining strips. In a large skillet, heat 1-inch-deep vegetable shortening or oil to 375°F (190°C) or until a 1-inch bread cube turns golden brown in 50 seconds. Deep-fry strips less than 1 minute or until golden, turning once. Drain on paper towels; let cool. Dust with powdered sugar. Serve at room temperature.
  • Instead of strips, cut dough into an even number of 2-1/2-, 2- and 1-1/2-inch circles. Score each dough circle 6 to 8 times by slitting from edge to center about 2/3 the distance. Use 1 of each size to prepare each rosebud. In a small bowl, lightly beat 1 egg white. Dab egg white on center of 1 large scored dough circle. Press medium scored circle onto first, centering. Dab egg white onto center of medium circle. Press on smallest circle. Repeat procedure until all rosebuds are made. Drop completed rosebuds into hot oil as above, smallest circle down. Fry as above. Decorate with a dusting of powdered sugar and by placing a maraschino cherry, dab of jam, or dollop of chocolate in center of top.
  •  SAVE