Yield: 1 Servings
|WALDINE VAN GEFFEN|
|5||Eggs yolks -- well beaten|
|5 tablespoons||Sour cream|
|1 tablespoon||Almond extract|
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. Source: Gloria Pitzer's Secret Recipe Newsletter.
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