Making these cookies brings back memories of working in the kitchen with my mom and just having fun as a child making cookies at Christmas time. Our kitchen would have cookies of all kinds all over the place. This year its a little sad that she is not here to share the cookie making event as usual.
Angel Wings- FNM
1 cup All purpose flour
1/4 cup sour cream
2 large egg yolks
1 tbsp honey
1/4 tsp fine grated lemon zest
1/4 tsp salt
1 30 oz jar coconut oil
1 cup confectioners' sugar
Combine the flour, sour cream, egg yolks, honey, lemon zest and salt in a stand mixer fitted with a dough hook. Mix on medium-high speed until dough comes together and begins to pull away from the bowl. About 3-4 minutes. Turn out on to a floured surface and knead until smooth, about 5 minutes.. Form into a ball and cover loosely with plastic wrap and let sit at room temperature for 1 hour.
Roll out dough on a floured surface into a 12 x12 in square. Dough should be about 1/8 in thick. Cut into 7 strips then cut each strip cross wise into thirds. you will have 21 rectangles. One at a time, make a 1 in slit lengthwise down the center of each rectangle. Lift the short end and thread it through the slit, then pull out, twist in the middle so it looks like a bow.
Heat coconut oil in a pot over med heat, until a deep fry thermometer reads 350 F. Fry 5-7 cookies at a time, turning until deep golden brown, about 2-3 minutes. Remove with slotted spoon and drain on paper towels. Toss with confectioner's sugar and store in air tight container.
My original recipe uses 12 yolk, granulated sugar and whiskey. It seems that these cookies might be heavier than the recipe that I have.
Happy Eating
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