Khvorost means “twigs” in Russian and refers to the shape and the crunchiness of these delicious little cookies. An old favorite, they are an especially popular treat for “name days.” Each day of the Russian Orthodox calendar is associated with a saint, and people who share that saint’s name celebrate their name day, much like a birthday
– 2 egg yolks.
– 1 egg.
– ¼ c. whipping cream*.
– ½ tsp. vanilla extract.
– 1 tsp. non-alcoholic rum flavoring or rum extract.
– 5 tsp. water.
– ⅛ tsp. salt.
– ½ c. powdered sugar.
– vegetable oil for frying.
Step 2:2. Stir in salt and ø c. of the powdered sugar. Turn dough out onto a clean, lightly floured surface and knead until dough becomes smooth and pliable. Return half of the dough to the bowl and cover with a towel.
Step 3:3. Use a floured rolling pin to roll the other half of the dough to a thickness of about ∏ inch. Cut into strips 5 inches long and 1½ to 2 inches wide.
Step 4:4. Use a sharp knife to cut a 2-inch slit lengthwise from the center toward one end of each strip. Thread the other end of the strip through the slit and twist slightly. Repeat with all remaining strips and repeat the process with the other half of the dough.
Step 5:5. Place about one inch of oil in a deep kettle or frying pan and heat to 365°F (if you have a fat thermometer). If you don’t have a fat thermometer, heat until a drop of water flicked into the pan jumps out.
Step 6:6. Carefully place 3 or 4 twists of dough into oil and fry, turning once, for about 5 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Step 7:7. To serve, place cookies on a platter and sprinkle with remaining powdered sugar.