Grace Linn Carlson
                  from an old Linn family recipe

       After the regular recipe are some notes from Kay's Mom.

3                           egg yolks
1                            egg
1/3 cup  plus 1 T   sugar
dash of salt
1/3 cup  plus 1 T   heavy cream
1/3 tsp.                  cardomom
1/4 cup                   butter, melted
1                              lemon rind and the juice*
1 T                           brandy
2 1/2 cups               flour

    Beat the eggs, salt and sugar together for 1/2 hour.  Add the cream and cardomom and stir together.
Add butter, lemon rind and juice and the brandy and blend well.  Add the flour and mix throughly.
    The dough should be stiff enough to roll out very thin.  Chill over night.  Remove a small amount, roll out very thin and cut into diamond shapes and cut into center of each tiamond through which one corner is pulled.
Fry in deep fat at 360 degrees until delicate brown. Drain on paper towel.

    Graces notes.
       I like to use eggs at room temperature because they beat up faster. I only beat them about 10 minutes until they are thick and lemony color.  A also use two tablespoons of brandy.

    * One lemon.  grate then squeeze.   (Carl's note: I think you want the lemon zest and not the white of the rind.)