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Ingredients

12 egg yolks 1 egg 2 tablespoons white sugar 1 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon whiskey 2 ½ cups all-purpose flour, divided 1 quart vegetable oil for frying 1 cup confectioners' sugar for dusting

Nutrition Info

255.8 calories carbohydrate: 9.8 g cholesterol: 66.1 mg fat: 23.5 g fiber: 0.2 g protein: 1.8 g saturatedFat: 3.4 g servingSize: - sodium: 62.5 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes, divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot, set aside and repeat with remaining pieces.
Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels, dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.

80 cookies

This is the Polish version of angel wings.