1-Beat egg yolks and sugar: First, in a large bowl, beat the 6 egg yolks and 6 tablespoons granulated sugar for 1 minute until they lighten in color.

2-Mix in cream, vanilla, butter, and salt: Then, add the 6 tablespoons heavy whipping cream, 1 teaspoon vanilla extract, 1 tablespoon melted unsalted butter, and a pinch of salt; mix until everything combines smoothly.

3-Add flour and knead the dough: Gradually stir in the 2 1/4 cups all-purpose flour until the dough thickens, then knead by hand until it’s smooth and not sticky.

4-Roll and shape the cookies: Next, divide the dough into four pieces and wrap each in plastic wrap. Roll out each piece as thin as possible on a floured surface, using the extra 1/4 cup all-purpose flour for dusting. Cut the dough into 1-inch strips, then into 4-inch segments, and make a 1-inch slit lengthwise in each piece. Pull one end through the slit to form the angel wing shape.

5-Fry until golden and dust with sugar: Heat 2 inches of vegetable oil to 370 degrees Fahrenheit. Fry 3-4 cookies at a time for 15 seconds per side, flipping carefully, then drain on paper towels. Once cooled, dust generously with 1/4 cup powdered sugar.