Instructions: This recipe is from my dads sister. Its also a very old recipe.

Mix eggs, salt, flour and whiskey to make a stiff dough working it into a smooth dough. On a lightly floured board, roll dough very thin (almost paper thin). Cut into the size of a 3-inch square and make 2 slits in the center with a sharpe knife. This is a very stiff and sticky dough.

Deep fry in lard (350 degrees) for 2 to 3 seconds. Fry only a couple at a time. Remove from fat and drain on paper toweling. Dust generously with confectioners sugar when cooled.

NOTE: This is the only recipe I dont substitute the lard. It gives the pastry a better taste that oil. My father also said that these were like eating air. (Too bad that they dont have the calories of air.) It was one of his favorites.

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