5,3 / 10
ready in 36 min.
Store cool cookies in an airtight container for up to 7 days.
In the bowl of an electric mixer with the whisk attachment, beat eggs, egg yolks, butter and salt until thick, creamy and lemon colored. Slowly beat in the confectioners' sugar, brandy or sour cream if not using alcohol.
Fit the electric mixer with the dough hook attachment. Gradually mix in the flour into the egg mixture. Use the dough hook to knead the dough for 3 to 5 minutes. The dough should be thick, almost like bread dough.
Roll a piece of dough into a small ball about the size of a baseball. Working with one dough ball at a time, keep the remaining dough, in the bowl, covered with a clean damp kitchen towel to keep the dough from drying out.
On a lightly floured work surface surface, use a floured rolling pin, roll the dough out to a 1/8-inch thickness. The thinner the better.
Using a sharp serrated knife and cut the rolled out dough into strips about 2-inches wide. Then cut the other way on a diagonal to make pieces of dough that are about 2-inches by 4-inches, in the shape of a diamond.
In a large pot or deep skillet heat 3-inches of oil until very hot. To test to see if the oil is ready, drop a small piece of dough into the hot oil, it should sink to the bottom then immediately float to the top. When this happens your oil is ready.
Working in batches of 6 to 8 cookies, fry the cookies for about 30 seconds, carefully use tongs to gently turn the cookies while frying. The cookies should be light golden brown. Drain the cookies on paper towels or on a wire rack set on a baking sheet. Dust generously with confectioner's sugar and serve.