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Ingredients
- 1/2 c. unsalted butter room temperature (1 stick)
- 1 c. sugar
- 3 x Large eggs beaten to blend
- 1/4 c. whipping cream
- 3 1/2 c. all purpose flour
- 2 tsp baking pwdr
- 1 tsp salt
- 3/4 tsp grnd cardamom
- 1/4 tsp grnd nutmeg Vegetable oil (for deep frying) Powdered sugar
Directions
- Combine unsalted butter and 1 c. sugar in large bowl. Using wooden spoon, stir mix till well combined. Whisk Large eggs and whipping cream in
- small bowl to blend. Gradually mix egg mix into butter mix. Sift
- flour, baking pwdr, salt, grnd cardamom and grnd nutmeg into medium bowl. Add in to butter mix and mix till soft dough forms. Divide dough
- into 4 pcs. Wrap each dough piece tightly in plastic; flatten each into disk. Chill dough pcs overnight.
- Roll out 1 dough piece on floured work surface to thickness of scant 1/4 inch. Cut dough into 2-inch-wide strips. Cut strips crosswise and diagonally at 3-inch intervals to create diamond shapes. Cut 1 1/2-inch-long lengthwise slit in center of each diamond. Gently push one end of one pastry corner through slit and gently pull end back toward its original position. Place on ungreased cookie sheet. Repeat with remaining diamonds. Gather scraps, reroll and cut out additional diamonds. Cover and chill diamonds while rolling and shaping remaining dough disks.
- Pour vegetable oil into heavy deep skillet to depth of 2 inches. Heat to 350F. Add in 5 cookies to oil and fry till puffed and golden on both sides, turning once, about 3 min. Using slotted spoon, transfer to paper towels and drain. Repeat frying of remaining cookies in batches.
- Fill large plate with powdered sugar. Roll cookies in powdered sugar to coat. (Cookies can be made 1 week ahead. Store between sheets of waxed paper in air-tight containers at room temperature.)
- Makes 3 to 4 dozen.
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