Hungarian Angel Wing Cookies

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.

These cookies are those wonderfully crispy, light as a feather fried dough cookies always made for weddings. They look so beautiful when piled high in a pyramid on a cut crystal platter.