1 tablespoon butter — melted
1/3 cup cream
1/3 cup sugar
1/2 teaspoon salt*
6 egg yolks
2 cups Pillsbury’s Best All Purpose Flour* — sifted
1/4 teaspoon French’s Cinnamon,Cardamom, or Nutmeg — optional
1 tablespoon lemon rind (optional) — grated
fat confectioners’ sugar
FRY at 350 degrees about 2 minutes. MAKES 5 to 6 dozen. Blend together the butter, cream sugar, salt, and egg yolks. Beat with electric mixer or rotary beater until well blended. Add gradually 2 to 2 1/4 cups flour to form a stiff dough. If desired, add cinnamon, cardamom or nutmeg or grated lemon rind. Blend thoroughly. Roll out dough, one-fourth at a time, on floured surface to 1/16-inch thickness. Chill remaining dough until ready to use. Cut in strips about 1 1/2 i nches wide with pastry wheel or sharp knife. Then cut diagonally at 4-inch ntervals. Make 2-inch slit lengthwise in center of heach piece, then slip one end through slit. Fry in hot deep fat (350 degrees) until delicately browned, about 1 minutes on each side. Drain on absorbent paper. Sprinkle with sifted confectioners’ sugar. *For use with Pillsbury’s Best Self-Rising Flour, omit salt.