Angel Wing Cookies Recipe

Instructions

1. Make the Dough: In a large mixing bowl with an electric hand mixer, beat together yolks and sugar for 1 minute on high speed, or until lightened in color. Add heavy cream, vanilla, melted butter and salt, and beat to combine. Add the 2 1/4 cups flour, adding a little at a time, mixing to incorporate. Once it gets too thick to use the mixer, mix it in with a firm spatula. Transfer dough to your work surface and knead it for a minute until smooth. Add more flour as needed so your dough is not sticky at all.*
2. Roll Cookie Dough: Divide the dough into 4 pieces and wrap it in plastic wrap. Use one piece of dough at a time, keeping the rest covered with plastic wrap. Roll as thin as possible over a lightly floured surface to prevent sticking. *.
3. Cut and Shape Cookies: Cut the dough sheet into 1-inch thick strips with a pizza cutter or ravioli cutter, then cut them diagonally into 4-inch lengths. Cut a 1-inch slit lengthwise in the center of each piece of dough. Pull one of the ends through the slit and gently tug to create a twisted shape or an angel wing shape,
4. Fry and Dust Cookies: Add 2 inches of oil in a large saucepan. Set over medium heat and heat to 370°F. Use a thermometer to keep the oil between 360-370°F while frying. Add 3-4 angel wing cookies to the hot oil, setting them in one at a time, they will float to the top. They should be done in 15 seconds per side (If it’s faster, the oil is too hot). Use 2 forks to flip them over. Transfer to a paper towel-lined platter to drain and cool. Repeat with the remaining cookies. Arrange on a platter, dusting each layer of cookies generously with powdered sugar.