10 egg yolks
1/3 c. powdered sugar
1 tbsp. cognac, brandy or vinegar (extract may be used)
1/2 c. whipping cream
1 tsp. ground cardamon
1/2 tsp. grated lemon or orange peel
2-2 1/2 c. flour

In a large bowl beat egg yolks and sugar, about 10 minutes or until very thick and lemon colored. Stir in cream, cognac, cardamon and lemon peel.

Mix in enough flour to make a stiff dough. Cover and chill 3 or more hours. Heat oil (2 inches) to 375 degrees. Divide dough in half. Roll out very thin, 1/8 to 1/16 inch thick on well floured board. Cut dough into 4 x 2 inch diamonds.

Make 1 inch horizontal slit in center of each; draw along point of diamond through slit and curl back in opposite direction. Fry 15 seconds on each side or until light brown. Drain. Sprinkle with powdered sugar. About 4 dozen cookies.