Time 4m Yield 12 serving(s) Number Of Ingredients 6 Steps:
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 x 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.
Time 35m Yield 30 cookies Number Of Ingredients 9 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.
