In the bowl of an electric mixer, beat egg yolks and sugar 8-10 minutes, until eggs become thick and lemon colored.
Add cream, flavoring (liquor or extract), cardamon, and lemon peel.
Add sufficient flour to make a stiff dough. Cover the dough and refrigerate 3 hours or overnight.
In a deep fryer or skillet, heat at least 2 inches of oil to 375F.
Separate the dough into two portions.
Sprinkle flour liberally on a pastry board and roll very thinly into rectangles. Cut out diamond shapes 2"X4" in size, with a 1" slit in the center of the cookie. Pull the point of a cookie through the slit and curve it around in the opposite direction, making a twist shape.
Fry cookies for only about 15 seconds, turning once for each side. Do not allow cookies to brown; they should remain a light golden color.
Remove from oil using a slotted spoon and drain on paper towels.
Store in Ziploc bags. Sprinkle with confectioners' sugar just before serving.
Note: An Italian variation of these cookies (Farfellette) can be prepared by substituting Anisette for the flavorings listed above. Omit cardamon.
Submitted by: CM
