Serves: 90
Total Calories: 11

2 large eggs
1 large egg yolk
3 tablespoons granulated sugar
3 tablespoons heavy cream
1 tablespoon brandy or dark rum
1/8 teaspoon ground cardamom
1/8 teaspoon salt
1 1/2 cups all-purpose flour (approximate)
vegetable shortening or vegetable oil for deep-frying
confectioners' sugar for dusting

1. In a large bowl, combine the eggs, egg yolk, sugar, cream, brandy, cardamom, and salt. Beat until smooth. Using a wooden spoon, stir in the flour to make a stiff dough. Form into a ball, wrap in plastic wrap, and let stand for 15 minutes.

2. Line a baking sheet with waxed paper. Divide the dough in half. Keeping one half covered, put the other half of the dough on a well-floured work surface and flatten into a thick disk. Dust the top of the dough with flour and roll out 1/16 inch thick. Using a fluted pastry wheel or a sharp knife, cut the dough into diamond shapes 4 inches long and 1 inch wide. Set aside on the waxed paper.

3. Line a jelly roll pan with crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F. In batches, without crowding, deep-fry the cookies, turning once, until golden, about 1 1/2 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Separate each new layer of cookies with more paper towels. Let the cookies cool completely. Sift the confectioners' sugar over the cookies. Store the cookies in an airtight container in a cool place for up to 1 week.

Nutritional Facts:

Serves: 90
Total Calories: 11
Calories from Fat: 2

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