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1
About 20 minutes before frying fill a deep saucepan halfway to 2/3 full of oil, lard, or shortening, and heat slowly to 365u00b0F or follow the manufacturer's directions for set-up if using an automatic deep-fryer.
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2
Sift together flour, sugar, and salt into a bowl.
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3
Mix together the egg yolks, sour cream, whiskey, and vanilla, then make a well in the center of the dry mixture and pour the wet mixture inches.
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4
Mix the ingredients until all of the flour is moistened.
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5
Let dough rest 1-2 minutes.
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6
Turn dough out onto a lightly floured surface and knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process just until ingredients are well blended (always turn the dough in the same direction and use as little additional flour as possible).
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7
Shape dough into a smooth ball and roll out on a lightly floured surface into a rectangle 1/8-inch thick (if you don't have enough space to do this, divide dough in half first, then roll out the halves seperately).
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8
Use a spatula to loosen the dough, lift it slightly and sprinkle a little flour underneath anywhere the dough sticks.
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9
With a floured knife cut the dough into diamond shapes about 2-inches wide at the center and 6-inches long (you can make a cardboard pattern beforehand and use that as a guide if you wish).
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10
Make a 1-inch slit lengthwise at the center of each cookie, and pull one end through the opening, twisting slightly as you do.
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11
Deep fry only one layer of cookies at a time (don't crowd the pan).
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12
With a fork, turn the cookies several times as they fry and as they rise to the surface, but be careful not to pierce the cookie.
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13
Fry until lightly browned (about 3 minutes).
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14
Drain cookies over fat for a few seconds and then drain on paper towels.
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15
Sprinkle cookies with powdered sugar while still hot.
