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Hungarian Csorege Cookies
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Diann Leonard from our accounting department has loved this traditional Hungarian cookie, pronounced "cher-o-ga", since she was a little girl. Similar to Polish chrusciki, they are often called bowtie or angel wing cookies. "My father taught me how to make these cookies when I was 10 years old, and it's been a favorite ever since. He's always liked them plain, but since they are not very sweet, I enjoy them sprinkled with vanilla powdered sugar." -- Diann Leonard, accounts payable specialist
makes 3 - 4 dozen

Ingredients

Oil for frying

2 cups sifted flour

1 tablespoon sugar

1/2 teaspoon salt

3 egg yolks, slightly beaten

1/2 cup thick sour cream

1/2 teaspoon vanilla extract

Vanilla powdered sugar

 

Vanilla Powered Sugar:

1 9-inch vanilla bean

1 pound powdered sugar


 

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Hungarian Csorege Cookies
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Directions

Powered sugar:

  1. Fill a 1 to 2 quart tightly lidded container with powdered sugar.
  2. Wipe vanilla bean with a clean damp cloth and let dry. Cut the bean into quarters lengthwise - you want to expose the inside of the bean.
  3. Poke the pieces of the bean into the sugar, making sure the pieces are evenly spaced throughout the sugar.
  4. Tightly cover jar. The longer the sugar stands, the richer the vanilla flavor. Kept tightly covered, it will store for several months. When necessary, add more sugar. Replace the bean when the aroma is gone.

Csorege:

  1. Fill a deep saucepan 1/2 to 3/4 full with oil. Heat slowly to 365 degrees. You will need a candy or cooking thermometer. If using an automatic deep fryer, follow manufacturer's directions.
  2. In a large mixing bowl, add flour, sugar and salt. Then make a well in the center and pour in the mixture of egg yolks, sour cream and vanilla extract. Mix until flour mixture is moistened. Let dough rest a few minutes.
  3. Turn dough out onto a floured surface and knead only until ingredients are well blended. Shape dough into a smooth ball.
  4. Roll dough only lightly floured surface into a rectangle 1/8 inch thick. You can roll out the dough in batches. If dough begins to stick, with spatula, loosen dough from the rolling surface and sprinkle a little flour underneath.
  5. With floured table knife, cut dough into diamond shape pieces 2 inches wide at the center and 6 inches long. Make a 1 inch lengthwise cut in the center of each diamond; pull one end through the the slit, twisting slightly to make a bowtie shape.
  6. Carefully place cookies in hot oil. Deep fry only one layer at a time; do not crowd. Deep fry about 3 minutes or until lightly brown, turning cookies with fork as they rise to the surface and several times during cooking. Do not pierce the cookie.
  7. Use a slotted spoon and lift cookies out one by one, draining a bit over the oil before removing to a tray lined with paper towels. Sprinkly cookies with 2 - 3 tablespoons of powdered sugar or vanilla powdered sugar.
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