Listys are those wonderful crispy, light as a feather fried dough cookies always made for Weddings. They look so beautiful when piled high in a pyramid on a cut crystal platter. These pastries would also be made for a Sunday dinner and served with coffee after a meal of Beef Gulyas or Chicken Paprikas. It always left traces of powdered sugar on your upper lip, and sometimes on the tip of your nose.

Regards, June Meyer.

• 3 egg yolks
• 1 tbs. sour cream
• 1 tbs. granulated sugar
• 1 tbs. Rum or whiskey
• pinch of salt
• about 1 1/2 cups sifted all purpose flour

Place in the center of a bread board one cup of flour.
Make a dent or well in the center.
Add the whole yolks, sour cream, sugar, rum and salt.
With a fork mix until the liquids are well combined.
Gradually work into the flour.
The dough should be of the consistency of a noodle dough.
Knead for a few minutes to make the dough smooth.
Split the dough into 2 portions.
On a lightly floured board roll out each section until paper thin.
If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2 inches or a rectangle of 3 1/2 by 2 1/2 inches. They will have beautiful serrated edges.
With a paring knife make three or four gashes about 2 to 2 1/2 inches evenly spaced.
Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.
Drain on paper towel.
Sprinkle with sifted confectioners sugar.