Yield: 50 cookies
Measure | Ingredient |
---|---|
3½ ounce | Margarine |
3½ ounce | Sugar |
1 \N | Peel of a Lemon, grated |
3 \N | Eggs |
3½ ounce | Cornstarch |
11 ounces | Flour |
2 ounces | Almounds, ground |
1 teaspoon | Baking Powder |
1 tablespoon | Rum |
\N \N | Powdered Sugar |
\N \N | Oil for deep fry |
1. Cream the margarine, sugar and lemonpeel until foamy. 2. Add the eggs, one at a time. 3. Mix the flour, cornstarch and baking powder together; add
the almonds and the rum and add to margarine mix; stirring good.
4. Let the dough rest, for 1 hour in the refridgerator. 5. With two teaspoons form little dumpling like cookies. 6. Heat oil to 180 C and fry the cookies until golden, about 3 minutes a batch. 7. Dry on a paper towel and sprinkle with powdered sugar.
Translated by Brigitte Sealing