Hungarian Angel Wing Cookies

These savory-sweet cookies add a unique twist to traditional deep-fried sweets. Who knew such craftsmanship could go into a cookie?

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.