HUNGARIAN DEEP-FRIED ANGEL WING COOKIES (CSOROGE)

Steps:

• About 20 minutes before frying fill a deep saucepan halfway to 2/3 full of oil, lard, or shortening, and heat slowly to 365°F or follow the manufacturer's directions for set-up if using an automatic deep-fryer.
• Sift together flour, sugar, and salt into a bowl.
• Mix together the egg yolks, sour cream, whiskey, and vanilla, then make a well in the center of the dry mixture and pour the wet mixture inches.
• Mix the ingredients until all of the flour is moistened.
• Let dough rest 1-2 minutes.
• Turn dough out onto a lightly floured surface and knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process just until ingredients are well blended (always turn the dough in the same direction and use as little additional flour as possible).
• Shape dough into a smooth ball and roll out on a lightly floured surface into a rectangle 1/8-inch thick (if you don't have enough space to do this, divide dough in half first, then roll out the halves seperately).
• Use a spatula to loosen the dough, lift it slightly and sprinkle a little flour underneath anywhere the dough sticks.
• With a floured knife cut the dough into diamond shapes about 2-inches wide at the center and 6-inches long (you can make a cardboard pattern beforehand and use that as a guide if you wish).
• Make a 1-inch slit lengthwise at the center of each cookie, and pull one end through the opening, twisting slightly as you do.
• Deep fry only one layer of cookies at a time (don't crowd the pan).
• With a fork, turn the cookies several times as they fry and as they rise to the surface, but be careful not to pierce the cookie.
• Fry until lightly browned (about 3 minutes).
• Drain cookies over fat for a few seconds and then drain on paper towels.
• Sprinkle cookies with powdered sugar while still hot.