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Polish Angel Wing Cookies

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Polish Angel Wing Cookies

Ingredients For: Polish Angel Wing Cookies

Oil or lard or shortening, for deep-frying
2-cups flour, sifted
1-tablespoon sugar
1/2-teaspoon salt
3 egg yolks, slightly beaten
1/2-cup thick sour cream
2 teaspoons whiskey
1/2-teaspoon vanilla extract
2-3 tablespoons powdered sugar or vanilla powdered sugar, to dust cookies

Instructions For: Polish Angel Wing Cookies

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 separately).

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 polish angel wing cookies with powdered sugar while still hot. Polish Angel Wing Cookies makes about 10 cookies.

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