Hungarian Angel Wings Fry Cookies (Csoroge)

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.