Fattigmands Bakkelser

10 egg yolks
1/3 cup confectioners' sugar
1/2 cup whipping cream
1 tbsp. cognac or brandy
1 tsp. ground cardamom
1/2 tsp. grated lemon peel
2 to 2 1/2 cups flour
confectioners' sugar
About 4 dozen cookies
In large mixer bowl, beat egg yolks and 1/3 cup confectioners' sugar until very thick and lemon colored, about 10 minutes.
Stir in cream, cognac, cardamom and lemon peel.
Mix in enough flour to make stiff dough.
Cover; chill at least 3 hours.
Heat fat or oil (2") to 375F.
Divide dough in half.
roll each half thin, 1/8" to 1/16" thick, on well floured board.
With pastry wheel or knife, cut dough into 4x2" diamonds.
Make 1" horizontal slit in center of each; draw a long point of diamond through slit and curl back in opposite direction.
Fry in hot fat about 15 seconds on each side or until light brown.
Drain.
Store in airtight container.
Just before serving, sprinkle confectioners' sugar on cookies.