10 egg yolks
1/3 c. confectioners' sugar
1/2 c. whipping cream
1 tsp. ground cardamom
1/2 tsp. grated lemon peel
2 to 2 1/2 c. flour

In large bowl, beat egg yolks and sugar about 10 minutes or until very thick and lemon colored. Stir in cream, cardamom and lemon peel. Add enough flour to make a stiff dough. Cover; chill for 3 hours. Heat 2 inches fat or oil to 375 degrees.

Divide dough in half. Roll each half very thin, 1/8 to 1/16 inch thick on well floured board. Cut dough in 4 x 1 inch rectangles. Make 1 inch slit in center of each; draw long end of rectangle through slit and curl back in opposite direction. Fry in hot fat about 15 seconds on each side until light brown. Drain. Store in airtight container. Before serving sprinkle with confectioners' sugar. Makes about 4 dozen cookies.