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3 eggs
3 Tbs. sugar
1/2 c. sour cream
1 tsp. vanilla
2 Tbs. rum or brandy
1/4 tsp. salt
3 to 3 1/4 c. flour, sifted
vegetable oil for deep-frying
confectioner's sugar for dusting

Beat eggs and sugar together. Blend in sour cream, vanilla and rum
or brandy. Fold in sifted flour and salt. Knead dough on floured
surface until the dough is smooth.

Cut off a small portion of dough and roll out as thin as possible
(almost paper thin). "If you think it's thin enough, it's not,"
Sandy's mother said. The dough will spring back as you roll it if
you treat it like a pie crust. Be aggressive! Work that rolling

Cut into 2-inch wide strips. Cut the strips diagonally every 4
inches. In the middle of each cookie cut a one inch slit. Pull one
of the pointier corners through the slit. If you are making these
alone, Sandy suggests rolling and cutting all the dough before
frying, or in two batches. If two people are making the cookies,
the roller/cutter should get a "stockpile" before frying begins.

Heat oil to 350 degrees. An electric frypan works well, especially
if you are working alone. Slide about seven or eight cookies into
the oil. They should pop up to the top of the oil after a second.
Very shortly, the cookies should be a light brown (or very dark
tan) on the bottom. Flip the cookies; a two-tined carving fork
works well. When the second side is browned, remove from the oil
with a slotted spoon and drain on paper towels. When the paper
towel is filled with cookies, shake confectioner's sugar over the
cookies and move the cookies, paper towels and all, to an old cookie
sheet. You can keep piling layers of cookies and towels onto the
cookie sheet.


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