6 egg yolks
1/4 c. granulated sugar
1 tbsp. butter, melted
1/3 c. whipping cream, whipped
1 tsp. ground cardamom
2 c. sifted all-purpose flour
1/2 tsp. salt

Beat egg yolks until thick and lemon colored; gradually beat in sugar. Gently stir in melted butter. Fold in whipped cream and cardamom. Sift together flour and salt; fold into egg yolk mixture, a little at a time, adding just enough to make a soft dough. Chill several hours or overnight.

Divide dough in half. On lightly floured surface, roll each half to 1/8 inch thickness. Cut rolled dough in long strips 1 1/4 inches wide, then slash diagonally at 4 inch lengths. Cut lengthwise slit n center of each and pull one end of cookie dough through.

Fry in deep hot fat (375 degrees) about 1 to 1 1/2 minutes or until very light golden brown; fry only a few at a time. Drain on paper towels. While warm, sprinkle with granulated sugar. Makes about 5 dozen cookies.