2 1/2 cups all-purpose flour
1 Tbs. baking powder
2 egg yolks
1 Tbs. cognac or brandy (optional but recommended)
1/2 cup white sugar
1/2 cup heavy/whipping cream
1/2 cup butter, melted
1/4 tsp. ground cardamom
1/4 cup powdered sugar
vegetable oil for frying
Combine and mix well the flour and baking powder and set aside.
Cream together the eggs, sugar, and brandy/cognac (if using).
Stir in the melted butter.
Gently fold the whipped cream into the batter.
Mix the dry ingredients into the batter to form a soft dough.
Chill for at least 30 minutes or overnight.
Roll dough to 1/2” thickness using a floured rolling pin.
Cut dough into diamonds that are 3” long and 1 1/2” wide.
Cut a 1/2” slit in the middle of each diamond, and then pull the bottom point of diamond through the slit in order to form a bow-shape.
Heat the vegetable oil to 375 F. and deep fry dough until golden brown.
Drain on paper towels and sprinkle with powdered sugar while still hot.*
*The cookies can be prepared ahead of time. Simply store them in an airtight container without sprinkling them with the sugar. When ready to serve, warm them in a low oven and sprinkle with the sugar.