|Confectionery sugar||1⁄4 Cup (4 tbs)|
|Rum flavoring||1 Tablespoon|
|Flour||1 Cup (16 tbs) (Gold Medal)|
Heat deep fat (at least 2" deep) to 375°.
Beat egg yolks, whole egg, and salt together until very stiff, about 10 min.
Blend in confectioners' sugar and flavorings thoroughly.
Measure flour by dipping method or by sifting.
Add flour all at once; mix well.
Knead dough on well-floured cloth-covered board until surface is blistered in appearance, about 7 min.
Divide in half; roll out each half very thin.
With pastry wheel or knife, cut dough into 4x2" diamonds.
Make 1" slit in center of each; draw a long point of diamond through slit and curl back in opposite direction.
Fry until delicately browned in deep hot fat, about 1/2 min.
Turn quickly and brown other side.
Drain on absorbent paper.
Sprinkle with confectioners' sugar just before serving.