2 eggs
1 3/4 c. flour
3 tbsp. sweet cream or evaporated milk
1 tbsp. sugar

Beat eggs until light. Add sugar and cream. Add flour to make dough. Roll out very thin. Cut into diamond shapes. Put 1 slash in center of each diamond; pull 1 end through slash. Fry in deep fat at 370 degrees. Turn cookie over when 1 side has turned light gold color. Drain on brown paper bag. Dust with powdered sugar.

If kept in air-tight container, will keep for 2 to 3 months. Do not powder cookies until ready to serve. Makes 100 cookies.