3 eggs
1/3 c. sugar
2/3 c. butter, melted
1/4 tsp. ground cardamon
Grated rind of one lemon
3 tbsp. cream
4 c. flour
Shortening for deep frying
Powdered sugar for topping

Beat together eggs and sugar until very light. Stir in butter, cardamon and lemon rind. Add cream and flour. Dough will be quite buttery and easy to handle. Roll dough out about 1/4 inch thick. Cut with pastry cutter into oblongs 4 inches long and 1 inch wide. Cut a slit in middle of each oblong - pull one corner through to make knot, or just twist oblong to make ribbon effect. Heat fat to 350 degrees in skillet. Fry crullers until lightly browned. Drain on paper toweling. Store in lightly covered container. Will keep a long time. When ready to serve, sprinkle with powdered sugar. Yield 36 crullers.