Big Grandma's Cookbook: Hungarian Goulash
Big Grandma's Cookbook: Stuffed Cabbages

Big Grandma's Cookbook: Csorege (pronounced cher-o-ga) cookies

One thing I'm finding a bit difficult while reading my Grandma's cookbook is that there are no pictures in it.  I have no idea what most of her recipes are supposed to look like when finished.  So I either guess or look up someone else's recipe online to get a ballpark picture in my mind.  

This recipe was particularly interesting to me because I couldn't for the life of me figure out what the heck the result would be.  

It's a deep fried cookie...with wine in it.  

After doing some research, I found that this cookie can be compared to the Polish cookie called kruschicki.  Only kruschicki is sometimes made with whiskey and has a distinctive bowtie shape.  The csorege I made following Big Grandma's recipe only called for me to cut the dough, not shape it.  Therefore, mine were just flat.  The kids enjoyed them!



  • 3 egg yolks
  • 2 Tbsp cream or milk
  • 1 Tbsp wine (I used white)
  • 1/2 cup powdered sugar
  • About 1 1/2 to 2 cups flour

Combine above adding enough flour to make a soft dough.  Roll thin and fry in deep fat.

Things I noticed:

- Make sure your dough is not too wet.  It will be hard to roll out thin.  I suggest starting with a heavy cup of flour and add from there as you see fit.

- I used canola oil to fry and it was good.  Pay very close attention to the frying dough as it only takes about 30 seconds on each side to cook.

- The cookies are sweet on their own, but sprinkling some powdered sugar on top makes them much prettier.

Enjoy! Big Grandma's cookbook