Foreign
Christmas Cookies

• 3/4 cup sugar
• 2 eggs
• 8 egg yolks
• 3 tablespoons brandy
• 1 cup whipping cream
• 5 cups all-purpose flour
• 1 teaspoon ground cardamom
• Vegetable oil
• Powdered sugar

Combine 3/4 cup sugar, eggs, egg yolks, and brandy; beat until thick and lemon colored. Gradually add whipping cream; beat well.

Sift together flour and cardamom; add to sugar mixture, 1/2 cup at a time, stirring well after each addition. Cover and refrigerate overnight.

Turn out a small portion of dough onto a lightly floured surface; roll to 1/8 inch thickness. Cut into 3 x 2 inch diamonds; make a 3/4 inch lengthwise slit in center of each, and gently pull one corner thrugh as far as possible without tearing. Drop 3 to 4 at a time into 4 inches of hot oil (375°). Cook, turning once, 2 minutes or until golden brown. Drain on paper towels; sift powdered sugar over tops of cookies. Repear procedure with remaining dough.

Yield: 6 dozen.

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