Hungarian Angel Wing Cookies

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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?

Ingredients

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

Instructions

  1. Place in the center of a bread board one cup of flour.
     
  2. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt.
     
  3. With a fork mix until the liquids are well combined. Gradually work into the flour.
     
  4. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth.
  5. Split the dough into 2 portions. On a lightly floured board, roll out each section until paper thin.
     
  6. 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.
     
  7. With a paring knife make three or four gashes about 2 to 2 1/2 inches evenly spaced.
     
  8. 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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