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Jan 19, 2014 04:32 PM

Lithuanian cookie recipe. Kriszdees?

Looking to recreate a recipe my deceased Lithuanian grandmother used to make. These were cookies, traditional made at Thanksgiving, Christmas, Easter (ie, "special occasion"). I don't remember much, except the light colored dough was rolled up, cut into strips, and then each strip had a slit cut into it and was tied into a short of knot/bow. They were then deep fried in lard and dusted with powdered sugar. I never really cared for them, but my mom and sister loved them. Any ideas?

Thanks in advance,

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  1. Try a search for ausukes. Those sound like what you're looking for.

    Here's a couple of recipes:


    1 Reply
    1. re: amishangst

      Those sound exactly like what I'm looking for. Thanks!

    2. there's a Polish recipe too that Martha Stew makes that is the 1 I use for the family.
      they are wonderful&sinful.

      1. I've seen the Polish version of these cookies as "chrusciki." I don't have a recipe that I've personally tried, but you might want to try searching for that term.

        1 Reply
        1. re: Skippy1414

          My (Polish/Slovak) aunt gave me the Kruschiki recipe years ago, and I've never made them. Now I think I just may try it.

        2. also known as krustai and zagareliai . below are two sites with recipes. the wiki site has several different recipes. traditional recipes do not use baking powder/soda. also, do not use shortening. butter is the traditional fat. the dough will be "tough". the wiki recipe, below, closely matches my lithuanian mother's recipe that i still make.



          14 Replies
          1. re: Vidute

            omg! That's it - it's even the right name! Thank you so much...I can't wait to surprise my family with this lost, but certainly not forgotten, treat! Thanks again!

            1. re: SKortjohn

              don't ya just love folks with perfect answers? I know I do....now let's start makin those cookies. I don't have any useable oil and when I make the Polish cookie, it takes fully a quart and then has to get dumped, too much residue on bottom of stock pot or FryGrandaddy

              1. re: SKortjohn

                glad i could help! you don't need a deep fryer, just a large frying pan with about 3 inches of oil in it. instead of rum, i use vodka...it doesn't leave any flavor in the krustai. also, the liquor is used to keep the dough from absorbing the oil.

                hope you enjoy! it will be a labor of love. :)

                1. re: iL Divo

                  so... which one are you going to try? :)

                  1. re: Vidute

                    the one with less eggs first-
                    the other one will probably be tender and rich but I'll try safer for my choice of flavors first

                    1. re: iL Divo

                      i'll be making some for easter. we can compare notes!

                      1. re: Vidute

                        that'll be good. I'll make them for Easter too. by then I'll have acquired a good amount of oil.

                          1. re: Vidute

                            .....to Easter

                            someone bought 2 48 ouncers of veg oil !!! WOOT WOOT WOOT

                            1. re: iL Divo

                              lol! looks like you're going to be frying up a storm!

                                1. re: iL Divo

                                  you are toasting with "virytas", right? :) couple shots and you're warm & toasty. (not to mention sprouting hairs on your chest!)

                                  1. re: Vidute

                                    I don't toast (unless it's in a toaster that contains bread) hahahh. sprouting hairs on my check, gad, my husband would have told me if there were hairs on my chest, and so far, I'm devoid.......YEAH!!!!! hahahahh