Title: Mutzenmandeln
Categories: Cookie German
Yield: 50 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	ts	Baking Powder
1	tb	Rum
		Powdered Sugar
		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

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