Russian Twig Cookies(khvorost)

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• 2 cups flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1 pinch salt
• 2 eggs
• 2 tablespoons sugar
• 2 tablespoons butter, softened
• 2 tablespoons (may sub apple juice)
• vegetable oil
• 1 cup powdered sugar (confectioner's)

Recipe

• 1 sift the flour, cinnamon, baking powder, and salt together in a medium bowl and set aside.
• 2 place the eggs and sugar into a medium mixing bowl and beat with electric mixer on medium speed until pale yellow, about 2 minutes.
• 3 add the butter and half of the flour mixture and beat until just mixed, then add remaining flour mixture and beat until dough begins to come together.
• 4 add the and continue beating until dough forms completely.
• 5 shape the dough into a ball, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
• 6 let the covered dough come almost to room temperature. line 1 sheet pan with wax paper(or parchment) and another pan with paper towels; set both aside.
• 7 cut dough in half and re wrap 1 of the pieces in plastic wrap to keep it from drying out.
• 8 roll the uncovered dough out on a lightly floured board to 8"x12" rectangle about 1/8" thick. cut dough into 3/4"x2 1/2" strips. cut a 1" vertical slit down center of each strip. twist 1 end of each strip and thread it through the slit, forming a loose loop. set shaped dough strips on the wax paper lined pan as formed. repeat the process with remaining dough.
• 9 pour oil into a heavy medium saucepan to a depth of 3" and heat over medium heat until temperature registers 375°f on a candy thermometer.
• 10 working in batches, fry cookies, turning them over halfway through cooking time, until pale golden brown on each side, about 1 minutes per side.
• 11 move cookies with a slotted spoon to the paper towel lined pan to let drain and cool completely.
• 12 serve the cookies on a serving plate liberally dusted with powdered sugar. enjoy!