Mutzenmandeln
50 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | ounce | Margarine |
| 3½ | ounce | Sugar |
| 1 | Peel of a Lemon, grated | |
| 3 | Eggs | |
| 3½ | ounce | Cornstarch |
| 11 | ounces | Flour |
| 2 | ounces | Almounds, ground |
| 1 | teaspoon | Baking Powder |
| 1 | tablespoon | Rum |
| Powdered Sugar | ||
| Oil for deep fry | ||
Directions
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