Chrusciki Leaves

Directions

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