These Pom-Pom Cookies, traditionally known as “Hvorost” in Russian or “Hrustiki” in Ukraine. They are not only easy and delicious but also make a gorgeous dessert décor! You can make them for just about any occasion: holiday, graduation, birthday party, wedding, baby or bridal shower.
Author: Valya at Valya's Taste of Home
2cups256 g – all-purpose organic flour
½tsp.2.5 ml – baking powder
1/8tsp.0.6 ml – sea salt
4large – eggs
½tsp.2.5 ml – pure vanilla extract
Olive oilfor sautéing
Powdered sugarfor drenching cookies
Crinkled Pastry Cutters
Measure out and sift dry ingredients: flour, baking powder, and salt into a medium bowl.
Beat eggs in a separate small bowl with a hand mixer on low for a minute or just until egg yolks combined with whites. Stir in vanilla extract.
Add eggs to flour mixture and mix together with a silicon spatula. Dust work surface with flour and transfer the dough.
Knead the dough into a ball, place into a bowl, cover with a lid and refrigerate the for 30 min to allow it to rest.
Cookie Forming Instructions:
Split the dough ball in half for easier rolling. Place chilled dough onto a working space dusted with flour. Flatten the dough into a disk and coat with flour.
Roll the dough out working from the center out, coating with flour as necessary, until almost paper thin.
Cut out cookies with the dough cutters.
Separate the cutouts from the remaining dough. Knead the excess dough into a ball and let it rest in the fridge again.
Line cutouts in rows of 5 pieces.
Dip a fingertip into water and tap the center of 4 cutouts.
Stack them on top of each other so that a dry side is over a wet side, ending with a dry side on the top. Then firmly press down on the middle a finger (creating a small dip), to seal them together well. Repeat these instructions with the rest of the cutouts.
Using a pair of clean kitchen scissors, make 5 to 6 evenly spaced cuts around the cookie.
Fill ¼ (2 inches or 5 cm) medium pot with olive oil. On a medium setting, gradually heat to 300 F (140 C). Carefully and gently drop 10 pom pom cookies, one at a time, into the pot of heated oil. Stir them constantly and very carefully (not to break off petals) until they are light golden brown.
Remove cookies from oil and place them onto a large plate lined with paper towels. Allow cookies to cool a bit little before drenching them in powdered sugar.
Add ¼ (35 g) powdered sugar into a gallon Zip Lock bag. Place 10 pom pom cookies into the bag, seal the bag well, and carefully rotate the bag in a circular motion (about 5 times) or until cookies are fully coated. Repeat the same instructions with the remaining dough.