Recipe by Klara Cvitanovich

Makes 4 large platters of cookies

Ingredients:

• 6 eggs
• 2 cups whipping cream
• 2 tablespoons vegetable oil
• 2 tablespoons vanilla
• 2 tablespoons dark rum
• 2 tablespoons bourbon
• 2 sticks unsalted butter, softened
• 6 tablespoons sugar
• Approximately 2 1/2 pounds (10 cups) all-purpose flour, in all
• 2 teaspoons baking powder
• 2 teaspoons salt
• Juice of 1 lemon
• Oil, for deep-fat frying
• Powdered sugar, for dusting

Instructions:

In the bowl of a food processor fitted with a steel blade, combine the eggs, whipping cream, 2 tablespoons of oil, vanilla, rum and bourbon. When well blended, add the butter through the feed tube with the machine running. Add the sugar and process until light and creamy. Sift 5 cups of 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 flour as necessary, until the dough is not sticky and pulls away from the sides of the bowl. Turn the dough onto a floured work surface and continue to knead about 6 minutes, adding flour, until dough is smooth and elastic. Divide the dough into 4 sections. Work flour into the individual pieces if they are still sticky. Rub each piece with lemon juice and cover with plastic wrap. Refrigerate 15 minutes. On a floured surface, one piece at a time, roll dough into thin sheets. With a pastry or pizza wheel, cut the dough into strips and form into different shapes such as bow ties, stars, flowers and twists.

Heat oil in a heavy pan or deep-fryer to 370°F or until a test piece rises quickly to the surface. Fry the krostulé a few at a time. When they float, turn and fry just until golden brown. Remove with a slotted spoon and drain on paper towels. Dust with powdered sugar while warm.