Mutzenmandeln
cookies
3 1/2 oz margarine
3 1/2 oz sugar
1 peel of a lemon, grated
3 eggs
3 1/2 oz cornstarch
11 oz flour
2 oz almounds, ground
1 teaspoon baking powder
1 tablespoon rum
1 powdered sugar
1 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
Yield: 50 cookies