INGREDIENTS

INSTRUCTIONS

Combine unsalted butter and 1 cup sugar in large bowl. Using wooden
spoon, stir mixture until well combined. Whisk eggs and whipping  cream
in small bowl to blend. Gradually mix egg mixture into butter  mixture.
Sift flour, baking powder, salt, ground cardamom and ground  nutmeg
into medium bowl. Add to butter mixture and mix until soft  dough
forms. Divide dough into 4 pieces. Wrap each dough piece  tightly in
plastic; flatten each into disk. Refrigerate dough pieces  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 form 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 refrigerate diamonds while rolling and shaping
remaining dough disks.  Pour vegetable oil into heavy deep skillet to
depth of 2 inches. Heat  to 350F. Add 5 cookies to oil and fry until
puffed and golden brown  on both sides, turning once, about 3 minutes.
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.  Bon Appetit
December 1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3442
Calories From Fat: 1044
Total Fat: 119.1g
Cholesterol: 325.5mg
Sodium: 3350.5mg
Potassium: 565.1mg
Carbohydrates: 552.3g
Fiber: 19.7g
Sugar: 203.2g
Protein: 48.1g