Tiny Doughnut Cookies
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sifted all-purpose flour||3 Cup (48 tbs)|
|Crushed ammonium carbonate||1⁄2 Teaspoon (Available At Your Pharmacy)|
|Fat||2 Cup (32 tbs), heated to 375f (For Deep Frying)|
Cream butter; add sugar gradually, beating until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Blend flour, ammonium carbonate, and salt; add in fourths to creamed mixture, mixing until blended after each addition.
Chill dough at least 1 hour.
Roll a fourth of dough at a time 1/4 inch thick on a floured surface; cut into 2x 1/2-inch strips.
Roll each strip 3 inches long; bring ends together to form ring and press to seal; make 3 slanted cuts at equal intervals around each.
Let dry about 1 minute.
Deep fry in hot fat 1 to 2 minutes, or until lightly browned; turn once.
Drain; Sift some sugar, serve while still warm.