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1
Using a stand mixer, whisk whole eggs, egg yolks, butter and salt until thick and lemon colored.
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2
Slowly beat in the confectioner's sugar and brandy.
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3
Change to the dough hook and slowly mix in the flour a 1/4 cup at a time until the dough forms and pulls away from the bowl.
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4
Using the dough hook, knead the dough for 3-5 minutes. It should be thick like bread dough.
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5
Keep the dough in the bowl covered with a damp towel to keep it from drying out.
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6
Snip off a baseball sized piece of dough. On a floured surface, roll to 1/8 inch thick at the most!
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7
Using a sharp knife cut the dough into 1 1/2 inch wide strips. Then cut the other way in a diagonal to make pieces of dough that are about 1 1/2 X 4 inches.
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8
Next use your knife to cut a slit in the center of each piece.
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9
To form the wing shape, take one pointy end and poke it through the slit. Very gently pull the end through the slit to form a bow shaped cookie.
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10
In a heavy pot or deep skillet, heat the fat of choice (I like lard) to 350u00b0F Use a thermometer!
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11
Drop the cookies, 3 cookies at a time, into the fat. Drop 3 cookies at once not 1 at a time. The cookies will sink to the bottom at first then they will puff up and float a couple of seconds later. As soon as this happens use a couple of forks to turn them.
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12
Immediately after you turn them use a deep fry strainer to remove them from the fat to drain on brown paper bags.
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13
Dust the still hot cookies with confectioner's sugar and repeat, cooking 3 cookies at a time until finished.
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14
Store in tightly covered, wax paper-lined tins.
