5 eggs
250 g. sugar
425 g. butter, softened
1 kg. flour
9 tablespoons cream
2 teaspoons cardamom
zest of 1 organic lemon
Cream the butter and sugar well, then add the eggs one by one, then the cream. Add flour, cardamom and lemon zest, switching to hand-kneading as the dough gets heavier. Leave in a cool place for about and hour. Roll out thin, about 5 mm. thick, and cut out – I'd say about 3 cm. wide, 6 cm. long, and don't forget to use your cutter! Cut a hole in the middle, and push one end of the cut-out through the hole – see above picture. Fry in palmin until cooked through (sorry, you'll have to test, tee-hee)
Palmin is this (actually really nasty!) frying medium, solid when at room temperature. I'm pretty sure you could just fry them in any oil you'd use for frying beignet or doughnuts.
Klejner is super recipe you must try !!!! 
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