|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 Teaspoon, grated|
|Flour||4 Cup (64 tbs)|
|Shortening||4 Cup (64 tbs) (For Deep Frying)|
|Powdered sugar||1 Cup (16 tbs) (For Topping)|
Beat eggs and sugar together until very light.
Stir in melted butter, cardamom, and lemon rind.
Add cream and flour.
The dough will be quite buttery and easy to handle.
Roll out dough about 1/4 inch thick.
Cut with pastry cutter or knife into oblongs 1 inch wide.
Cut a slit into the middle of each oblong and pull one corner through to make a knot.
If you prefer, just twist the oblong to make a ribbon effect.
Heat fat in skillet.
Fry crullers until lightly browned; drain on paper.
Store in a tightly covered container.
When ready to serve, sprinkle with powdered sugar.