Hungarian Angel Wing Fry Cookies (Csoroge)

3 large egg yolks
1 tablespoon sour cream
1 tablespoon granulated sugar
1 tablespoon rum or whiskey
1 pinch salt
1 1/2 cups all-purpose flour, sifted

Place in the center of a bread board one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined.
Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth.
Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin.
If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges.
With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.
Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.
Drain on paper towel.
Sprinkle with sifted confectioners sugar