Danish Diamonds

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 3 eggs, beaten to blend
• 1/4 cup whipping cream
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• vegetable oil (for deep frying)
• powdered sugar, for coating

Recipe

• 1 combine unsalted butter (or lard) and 1 cup sugar in large bowl, using wooden spoon, stir mixture until well combined.
• 2 whisk eggs and whipping cream in small bowl to blend.
• 3 gradually mix egg mixture into butter mixture.
• 4 sift flour, baking powder, salt, ground cardamom and ground nutmeg into medium bowl. add to butter mixture and mix until soft dough forms.
• 5 divide dough into 4 pieces. wrap each dough piece tightly in plastic; flatten each into disk. refrigerate dough pieces overnight.
• 6 roll out 1 dough piece on floured work surface to thickness of scant 1/4 inch.
• 7 cut dough into 2-inch-wide strips.
• 8 cut strips crosswise and diagonally at 3-inch intervals to form diamond shapes. cut 1 1/2-inch-long lengthwise slit in center of each diamond. gently push one end of one pastry corner through slit and gently pull end back toward its original position.
• 9 place on ungreased cookie sheet.
• 10 repeat with remaining diamonds.
• 11 gather scraps, reroll and cut out additional diamonds.
• 12 cover and refrigerate diamonds while rolling and shaping remaining dough disks.
• 13 pour vegetable oil into heavy deep skillet to depth of 2 inches. heat to 350°f
• 14 add 5 cookies to oil and fry until puffed and golden brown on both sides, turning once, about 3 minutes.
• 15 using slotted spoon, transfer to paper towels and drain. repeat frying of remaining cookies in batches.
• 16 fill large plate with powdered sugar. roll cookies in powdered sugar to coat.
• 17 (cookies can be made 1 week ahead. store between sheets of waxed paper in air-tight containers at room temperature.).