Grandma’s Polish Cookies



4 cups flour

2 sticks unsalted butter, cold and cubed

1 teaspoon kosher salt

4 large egg yolks

8 oz evaporated milk

2 teaspoons vanilla extract

Oil for frying

Powdered sugar for dusting

Steps to Heavenly Sweets:

Prepare the Dough:

Combine flour and salt in a large mixing bowl, introducing the cubed butter until the mixture achieves a crumbly texture.

Blend and Form:

In another bowl, whisk the egg yolks until frothy before adding milk and vanilla. Merge the egg mixture with the flour blend, stirring until the dough takes shape.

Knead and Divide:

Transfer the dough to a lightly floured surface, kneading briefly for about 30 seconds. Divide into four equal parts.

Shape the Wings:

Roll each dough section into a ¼-inch thick rectangle, cutting into four 1½ inch strips. Create a 2-inch slit down each strip's center, pulling one end through the slit, forming a bow or wing-like shape.

Fry to Golden Perfection:

Heat 1-2 inches of oil in an electric skillet or deep frying pan. Fry the dough strips in small batches until they adopt a golden-brown hue.

Dust and Serve:

Transfer the fried wings to a paper-towel-lined plate, generously dusting with powdered sugar. Repeat the frying and dusting process with the remaining dough.

These Polish Angel Wing Cookies, cherished not only for their luscious sweetness but also for the heartwarming memories they bring, continue to be a highlight of our holiday celebrations. As these delicate “wings” swiftly disappear from the plate, they leave behind stories and shared joy from yesteryears, making the moments spent creating them truly special.