Angel Wings or Crostoli

Angel Wings is a recipe that my Grandma Balogh used to make for us children. Although the family recipe has been lost, this is the closest that my aunt and I have come to the original. Making these cookies brings back fond memories of special treats that Grandma used to make!

Here is what you will need:

1 lb Flour (4 cups)
1 Tbs Crisco or Lard
2 Egg Yokes
1 Whole Egg
1/3 Cup Sugar
2 tsp orange extract or Brandy (we used Almond Extract instead - yum!)
1/4 tsp Salt
1 cup Milk
Powdered Sugar
2 cups Crisco or Lard
2 cups Vegetable Oil

In a large bowl, mix together flour, sugar, 1 tsp lard (or Crisco), egg yolks, whole eggs, extract or brandy and salt. Gradually add milk until the dough forms a firm ball and begins to pull away from the side or the bowl. Turn out onto a floured surface and gently knead for about 5 minutes. This dough will be elastic, but firm. Cover and refrigerate for about 10 minutes. Cut dough into four parts, keeping all but one covered. Keeping surface floured, roll one quarter of the dough to about 1/8" thick. With a pastry wheel, pizza wheel or knife, cut dough into 4X2 diamonds or strips. Make a small horizontal slit in the center of each strip and draw an end of the strip through and curl it back in the opposite direction.

In a deep pan, heat oil and lard (or Crisco) to about 375 degrees. Oil is ready when a test strip of dough bubbles. Fry in hot oil until golden, about 30 seconds on each side, gently turning with tongs. Place angel wings on paper towels and sprinkle generously with powdered sugar when cooled. Store in an airtight container.

Note: My aunt and I have also used 1 tsp ground cardamom to season these cookies.