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Hungarian Angel Wing Cookies

3 egg yolks
1 tbs sour cream
1 tbs granulated sugar
1 tbs rum or whiskey
pinch of salt
about 1 1/2 cups sifted all purpose flour

Place in the center of a bread board one cup of flour. Make a dent
or well in the center. Add the whole yolks, sour cream, sugar, rum
and salt. With a fork mix until the liquids are well combined.
Gradually work into the flour. The dough should be of the consistency
of a noodle dough. Knead for a few minutes to make the dough smooth.
Split the dough into 2 portions. On a lightly floured board roll
out each section until paper thin. If you have a pie crimping wheel,
use it to cut the dough into squares of 3 1/2 inches or a rectangle
of 3 1/2 by 2 1/2 inches. They will have beautiful serrated edges.
With a paring knife make three or four gashes about 2 to 2 1/2
inches evenly spaced. Fry in a deep fat (Lard preferred, Crisco
OK) until golden brown. Drain on paper towel. Sprinkle with sifted
confectioners sugar.


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