Angel Wings

5 egg yolks, well beaten
5 tablespoons sour cream
5 tablespoons granulated sugar
1 tablespoon almond extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour

Combine all, adding each item in order listed, and more flour, if needed, so that dough is no longer sticky, but still very soft. Roll small portions of dough at a time to paper-thin, using a lightly-floured working surface. Cut into 5 x 2-inch strips and arrange in a single layer on greased cookie sheets.

Using a heavy saucepan, heat at least 3 inches of oil to 400 degrees F.

Before dropping the strips into the oil, make a 1-inch slit down the center of each and draw the opposite ends of the strip through the slit. Angel Wings will 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 brown paper bag containing about 1 pound of confectioners' sugar.