Beat the yolks with the sour cream thoroughly. Add the powdered sugar, alcohol, almond extract, and vanilla and continue mixing. Gradually add the flour and salt holding back 1/2 cup, and stir until blended. Turn the dough out onto a lightly floured work surface and knead at least 15 minutes using the remaining flour to dust the work surface. Or make this in the mixer with a dough hook and let it do the work for you - beat with the dough hook on medium speed for 6 minutes or until very smooth.
Divide the dough into 2 pieces and let rest 10 minutes, covered with a barely damp cloth. With a rolling pin, roll each piece very thinly, about 1/16-inch thick. Cut rolled out dough into 1 1/2-inch wide strips and then cut diagonally 1 1/2-inches long to make diamonds.
In the center of each piece cut a 1/2-inch slit (she said "gash") and pull one point through the slit to form what looks a bit like a pig's ear. After they are all shaped, heat some oil for deep-frying in a skillet, and fry until golden brown on both sides. Drain on heavy brown paper (grocery bag). Sprinkle with powdered sugar.
Recipe courtesy of Gale Gand