• 3 eggs
  
• 3 Tbsp. cream or milk
  
• 1/4 c. sugar
  
• 1 1/2 Tblsp. melted shortening
  
• 1 Tblsp. brandy or whiskey
  
• 1/2 tsp. salt
  
• 1/2 tsp. crushed cardamom seeds (see note)
  
• 3 c. all-purpose flour
  
• Oil for deep-fat frying
  
• Powdered sugar
  

In a large mixing bowl, beat eggs slightly. Beat in cream, sugar, melted shortening, brandy, salt and cardamom. Add flour gradually to form a stiff dough. On a lightly floured board, roll out as thin as possible. (The dough is very springy and takes considerable rolling - it has a tendency to 'snap back'). Using a sharp knife, cut into diamond shapes about 4 inches long. Cut a lenghtwise slit in the center of each and pull one end through the slit.
Heat the oil for frying to 365 degrees. Fry the pastries, 5 or 6 at a time, for 1 or 2 minutess on each side, until lightly browned. Drain on paper towels. Cool and store (or freeze) in covered containers. Just before serving, put powdered sugar in a bag and shake a few cookies at a time in it to coat lightly. Yields about 100 cookies.

***NOTE: Traditionally, Norwegian cooks buy cardamom seeds in the husks, peel off the soft, light-colored husks and crush the dark-colored seeds with a mortar and pestle. The seeds may also be ground in an electric blender.