Ingredients Jump to Instructions ↓

  1. 9 egg yolks

  2. 3 tablespoons sour cream

  3. 1 tablespoon rum

  4. 1 teaspoon vanilla extract

  5. 3 cups all-purpose flour

  6. 1/2 teaspoon baking powder

  7. 1/2 teaspoon salt

  8. 3 tablespoons white sugar

  9. 1 cup vegetable oil for frying

  10. 1 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a medium bowl, beat the egg yolks with the sugar until well blended. Add the sour cream, rum, and vanilla, mix until smooth. Sift together the flour, baking powder and salt; stir into the egg yolk mixture a little at a time. Turn the dough out onto a heavily floured surface and knead vigorously for about 1/2 hour. Allow the dough to absorb as much of the flour as it can so it is no longer sticky.

  2. Separate dough into 4 or 5 portions and roll out very thin. The dough should be almost as thin as paper, and slightly see-through. Cut dough into strips about 1 1/2 inches wide and 4 inches long. Make a 1 1/2 inch slit in the strip closer to one end. Pull the long end of the strip through the slit.

  3. Heat the oil to 375 degrees F (190 degrees C). Fry the cookies quickly, turning once. They should be golden but not brown. Drain on paper towels and dust with confectioners' sugar when cool.


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