Cinnamon Twists

Cinnamon Twists

5 Eggs yolks; well beaten
5 tb Sour cream
5 tb Sugar
1 tb Almond extract
1/4 ts Salt
2 1/2 c Flour

Combine all, adding each item as listed, and enough more flour so that dough is no longer sticky, but still very soft. Roll small portions of dough at a time to paper-thin. Use lightly floured working surface. Cut into strips 2″x5″ and arrange in single
layer on oiled cookie sheets. Bring enough oil to 400 in deep heavy saucpan, at least 3″ deep. As you drop the dough into oil, make a 1″ slit down center of each and draw the opposite ends of the strip through the slit. They’ll fall to the bottom but will surface in a few seconds as they brown, about 2 minutes. Lift out with tongs and drop into large grocery sack containing about 1 lb of 10-X powdered sugar.