5 egg yolks
1 tbsp. sour cream or plain yogurt
1 tbsp. rum
1 tsp. vanilla
1 tsp. sugar
2 1/2 c. flour
3 1/2 c. vegetable oil (for frying)

Combine all ingredients except flour and oil. Gradually stir in flour, blending well. Turn dough out onto a lightly floured work surface and knead until smooth (dough will be soft). Divide into two portions. Roll out until about 1/8-inch thickness. Cut into 4-inch long diagonal strips 1/2-inch wide. Using a sharp knife, make a slit in center and pull one end through (be careful not to tear). Heat oil and fry kruschicki a few at a time, turning once with a slotted spoon until golden brown on both sides (approximately 2 minutes).

Remove from oil and drain on paper towels. Sprinkle generously with powdered sugar. When cool, store in an airtight container.

Sometimes we add a few drops of anise oil, flor di sicilia, or lemon or orange oil, to the batter for a different flavor in different batches of cookies.

Submitted by: CM