14 egg yolks
1/2 tsp. salt
3 tbsp. thick sour cream
1 tsp. vanilla
1 oz. rum
3 c. sifted pastry flour
3 tbsp. soft butter, unsalted
3 lbs. Crisco

Freeze mixture of yolks and 1 teaspoon of sugar, mixed well with fork. Thaw out before using. Beat yolks, sugar and salt until thick; mix well. Knead dough well. Put dough in plastic bag. Refrigerate for a few hours.

Cut 2 pieces of dough. Roll out each piece on lightly floured board. Dot 1 piece with soft unsalted butter. Cover with second circle of dough and roll out very thin. Cut into strips about 3 1/2 inches long. Make a slit in center and pull one end through the slit.

Fry prepared dough in hot Crisco until lightly brown. Drain on paper towels. Dust with powdered sugar.