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5 Eggs yolks; well beaten
5 tablespoon Sour cream
5 tablespoon Sugar
1 tablespoon Almond extract
1/4 teaspoon Salt
2 1/2 cup Flour
Combine all, adding each item as listed, and enough more flour so that dough is no longer sticky, but still very soft. Roll small portions of dough at
a time to paper-thin. Use lightly floured working surface. Cut into strips 2"x5" and arrange in single layer on oiled cookie sheets. Bring enough oil
to 400~ in deep heavy saucpan, at least 3" deep. As you drop the dough into oil, make a 1" slit down center of each and draw the opposite ends
of the strip through the slit. They'll fall to the bottom but will surface in a few seconds as they brown, about 2 minutes. Lift out with tongs and drop
into large grocery sack containing about 1 lb of 10-X powdered sugar.
5 tablespoon Sour cream
5 tablespoon Sugar
1 tablespoon Almond extract
1/4 teaspoon Salt
2 1/2 cup Flour
Combine all, adding each item as listed, and enough more flour so that dough is no longer sticky, but still very soft. Roll small portions of dough at
a time to paper-thin. Use lightly floured working surface. Cut into strips 2"x5" and arrange in single layer on oiled cookie sheets. Bring enough oil
to 400~ in deep heavy saucpan, at least 3" deep. As you drop the dough into oil, make a 1" slit down center of each and draw the opposite ends
of the strip through the slit. They'll fall to the bottom but will surface in a few seconds as they brown, about 2 minutes. Lift out with tongs and drop
into large grocery sack containing about 1 lb of 10-X powdered sugar.
