10 egg yolks
1/3 c. confectioners' sugar
1/2 c. whipping cream
1 tbsp. cognac or brandy
1 tsp. ground cardamom
1/2 tsp. grated lemon peel
2-2 1/2 c. Gold Medal flour
Confectioners' sugar

In large mixer bowl, beat egg yolks and 1/3 cup confectioners' sugar until very thick and lemon colored, about 10 minutes. Stir in cream, cognac, cardamom and lemon peel. Mix in enough flour to make stiff dough. Cover; chill at least 3 hours.

Heat fat or oil (2 inches) to 375 degrees. Divide dough in half. Roll each half thin, 1/8-1/16 inch thick, on well floured board. With pastry wheel or knife, cut dough into 4 x 2 inch diamonds. Make 1 inch horizontal slit in center of each; draw a long point of diamond through slit and curl back in opposite direction.

Fry in hot fat about 15 seconds on each side or until light brown. Drain. Store in airtight container. Just before serving, sprinkle confectioners' sugar on cookies. About 4 dozen cookies.