|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs), melted|
|Ground cardamom||1⁄4 Teaspoon|
|Grated lemon rind||1 Tablespoon|
|Flour||4 Cup (64 tbs)|
|Shortening||2 Cup (32 tbs) (For Deep Frying)|
Beat the eggs and sugar together until very light.
Stir in the melted butter, cardamom, and lemon rind.
Next add the cream and flour.
The dough will be quite buttery and easy to handle.
Roll out the dough thin, about 14 inch.
Cut it with a pastry cutter or knife into 1-inch-wide oblongs.
Cut a slit into the middle of each oblong and pull one corner through to make a knot.
Fry the crullers in deep hot fat until lightly browned.
Sprinkle them with powdered sugar if you wish.
Store them in a tightly covered container.