Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Sift flour, sugar and salt in bowl.
  2. Work butter into flour.
  3. Beat egg yolks well and pour into mixture.
  4. Add sour cream and wine and mix until well blended.
  5. Turn out on floured board and knead until smooth.
  6. Divide into 3 pieces and roll very thin.
  7. Cut into about 5-inch diamond shaped pieces then fry in very hot oil for 2 minutes.
  8. When cool dust with powdered sugar.
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