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10 egg yolks
10 tsp. confectioners' sugar
5 tbsp. heavy cream
1 jigger dark rum
3 c. all purpose flour

In a large bowl, combine all ingredients except flour. Gradually add flour by hand and mix well.

On a clean surface dusted lightly with flour, knead mixture briefly until it comes together. Put in a plastic bag and refrigerate for 3 hours.

Remove from bag and cut off a section and roll out on a floured work surface until very thin (about 1/8-inch).

Cut into diamond shapes about 3-4 inches each, then cut a slit in the center of each one. Pull the top corner of the diamond through the slit very carefully.

Fry in hot vegetable oil until a light golden brown on both sides, turning once. Remove from oil using a slotted spoon and drain on paper towels. Dust with confectioners' sugar on both sides.

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