Post 2 for today! It’s the Eat the World Recipe Challenge and today we’re heading to Poland!
My very favorite polish dish is pierogi, but I’ve already made those and honestly, you can’t mess with perfection.
Since it’s Christmastime, I decided I wanted to make a Polish Christmas cookie. First, I found some shortbreads, which had some distinct differences from the Scottish shortbread I typically make, and then I found Chrusciki (or Angel Wings) and I knew I had to make them.
This time of year is always sad for me, since 5 years ago (on December 18) we lost our baby Sarah. It’s unbelievable that it’s already been 5 years! Anyway, angel wings seemed like the perfect Christmas cookie tribute to my little daughter!
Then I looked more closely at the recipes and realized that these cookies are deep fried! Nooooo!!!! You guys, I DO NOT deep fry!
So I keep searching and eventually found a less traditional twist on these cookies – a baked version!
This cookie dough is rolled paper thin, then cut and inverted on itself to make a twist or sort of angel wing shape.
These pretty little cookies are light and delightful – Hubs especially loves these since they remind him of a cookie his mom used to make at Christmas time!
Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
Baked Angel Wings (Polish Chrusciki)
Adapted from Ann’s Entitled Life
1 stick butter, softened
4 ounces of cream cheese, softened
2 tablespoons sugar
¼ teaspoon vanilla
1 ¼ cups flour
1-1 ½ cups powdered sugar
Preheat the oven to 375 degrees F and line baking sheets with parchment of silicone mats.
Place the butter and cream cheese in the bowl of a stand mixer and beat until smooth and combined. Add the sugar and beat until combined.
Mix in the egg and vanilla until well combined.
Add the flour and mix until smooth (dough will still be a bit sticky).
Liberally flour a work surface. Roll the dough as thin as possible (as thin as pie crust or thinner).
Use a pizza cutter or sharp knife to cut dough into 1 by 4 inch strips. Make a cut in the center of the dough (going along the long way). Take one dough end and flip it through the incision to make a twist. Pinch the ends and place on the prepared baking sheet.
Bake for 12-15 minutes or until just barely beginning to brown on the edges. While still warm, liberally dust the cookies with powdered sugar.
Cool completely and serve.
Check out all the wonderful Polish dishes prepared by fellow Eat the World members and share with #eattheworld.
Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Camilla: Pierniczki (Polish Gingerbread Cookies)
Amy: Baked Polish Chrusciki (Angel WIng Cookies)
Juli: Zupa Orgorkowa
Evelyne: Polish White Borscht Soup Recipe
Margaret: Polish Honey Cake
Syama: One Pot Bigos - The Hunter’s Stew
Wendy: Piernik (Polish Gingerbread)