Krostule (Fried Christmas Cookies)

Chef Clara Cvitanovich
Restaurant: Drago's
New Orleans, La.

These dough for these traditional cookies is refrigerated, then rolled out and cut, twisted, or tied into shapes. After frying they are dusted with confectioners' sugar. They will keep for 2 to 3 weeks. Makes 4 large platters of cookies

6 eggs
2 cups (1 pint) 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
Approximately 2-1/2 pounds all-purpose flour (10 cups)
2 teaspoons baking powder
2 teaspoons salt
Juice of 1 lemon
Oil for deep-fat frying
Confectioners' sugar

In the bowl of a food processor fitted with a steel blade, combine the eggs, cream, oil, vanilla, rum and bourbon. When well blended, add the butter and cream until light and fluffy. Sift half the flour with the baking powder and salt into a large bowl. Stir the butter mixture into the flour. Knead the dough by hand, adding the remaining 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 the dough for about 6 minutes, adding flour, until the dough is smooth and elastic. Divide into four sections. Rub each piece with lemon juice and cover with plastic wrap. Refrigerate 15 minutes.

Roll the dough into thin sheets, one piece at a time, on a floured surface. With a pastry or pizza wheel, cut the dough into strips, braids, twists, bow ties, stars or other shapes.

Heat the oil in a deep fryer or deep pan to 370 F, or until a piece of dough dropped into the oil rises quickly to the surface. Fry a few at a time; when the krostule float, turn and fry on the other side until just golden brown. Remove with a slotted utensil and drain on paper towels. Dust with confectioners' sugar while warm. Krostule can be stored in a tightly covered container for 2 to 3 weeks.