khrustyky cookies
Prep time
Cook time
Total time
Note: I rolled the dough out to a 14 x 20-inch piece and began cutting 1 x 4-inch rectangles, but then found that 1½ x 2½-inch rectangles were easier to work with.
Serves: Yields approximately 50 cookies
  • Oil
  • 5 egg yolks (can substitute egg whites or Egg Beaters)
  • 1⁄2 teaspoon salt
  • 1⁄4 cup sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons heavy cream
  • 2 1⁄4 cups flour, extra for dusting
  • Powdered sugar
  1. In a large mixing bowl, beat the egg yolks until creamy. While stirring, add the salt.
  2. Add the sugar and vanilla, beating well.
  3. Add the cream and flour, alternating until blended. Use more flour if needed; the dough should be firm but not tacky to touch.
  4. Turn the dough onto a floured surface and cover with a dishcloth for 10 minutes.
  5. Knead the dough until it blisters.
  6. Roll the dough very thin. Cut into 1 x 4-inch rectangles.
  7. Make a small slice in the center of each rectangle and pull one end through the slice so it looks like a twist.
  8. Fill a Dutch oven or deep frying pan with at least 2 inches of oil. Using a frying thermometer, heat the oil to 350-375ºF. Fry the rectangles until golden brown, about 2 minutes, flipping them halfway during cooking.
  9. Place the fried cookies on a cooling rack over newspaper or paper towels and allow to cool. Once cooled, dust with the powdered sugar.
Recipe by phoebe's pure food at