In a large bowl beat the egg yolks. Add the sour cream, sugar, vanilla and whiskey and continue mixing until smooth. Stir in flour until the dough is formed enough to roll out. Turn it out onto a floured surface and knead.

You may need more flour so that the dough doesn't stick to the surface. Roll out the dough so that it is very thin, like pasta dough. You may want to divide the dough into two at this point, your choice if it's too much to roll out at one time. Start cutting strips about 1 and ½ inches wide with a knife or pastry cutter. Using a pastry cutter makes them look a little bit fancy, but it's not needed.

While you are preparing the bow-tie cookies, heat up the fryer to about 190 degrees.

Cut the long strips to about 3 inches long. Cut a slit in the middle so that you can pull one side through the slit to make the bow-tie. Or you can also pinch the middle, your choice.

Once oil is heated, place in fryer, they will expand when you fry them. Fry for about 1 minute on each side, then remove and place on a paper towel to absorb any excess oil. If you don't have a deep fryer, no worries, use a large shallow pot filled up with about 3 inches high with oil.

Let the bow-ties cool down uncovered. They can stay uncovered for about a day. When you are ready to serve them, layer then on a serving tray and dust with icing sugar one layer at a time.