Chrusciki Leaves

• 1 tablespoon unsalted butter, melted
• 2 large eggs, plus 10 large egg yolks
• 3 tablespoons granulated sugar
• 1/2 teaspoon coarse salt
• 2 teaspoons pure vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest
• 3 tablespoons Cognac or brandy
• 1/2 cup sour cream
• 4 1/2 cups sifted all-purpose flour, plus more for work surface
• 4 1/2 cups vegetable oil, for frying
• Sifted confectioners sugar, for sprinkling

1. Put butter, whole eggs and yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes.
2. Reduce speed to low; gradually add enough flour to form a fairly stiff dough.
3. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.
4. Divide dough into four pieces.
5. Keep dough under an inverted bowl to prevent it from drying out.
6. Working with one piece at a time, roll out dough to 1/8 inch thick.
7. If dough becomes too elastic while rolling, cover with plastic and let rest 15 minutes.
8. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper.
9. Repeat with remaining dough, layering leaves between sheets of parchment.
10. Collect all scraps, and let rest 20 minutes before rerolling.
11. Heat oil in a medium to heavy saucepan until it registers 375F on a deep-fry thermometer.
12. Stretch leaves slightly so they will curl while frying.
13. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes.
14. Transfer to baking sheets lined with paper towels to drain and cool.
15. Cookies can be stored in airtight containers at room temperature up to 2 days.
16. Sprinkle with confectioners sugar before serving.

unsalted butter, eggs, granulated sugar, coarse salt, vanilla, lemon zest, orange zest, cognac, sour cream, flour, vegetable oil, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/chrusciki-leaves-389291 (may not work)