Grace Linn Carlson
from an old Linn family recipe
After the regular recipe are some notes
from Kay's Mom.
1/3 cup plus 1 T sugar
dash of salt
1/3 cup plus 1 T
rind and the juice*
2 1/2 cups
eggs, salt and sugar together for 1/2 hour. Add the cream and cardomom and stir
Add butter, lemon rind and
juice and the brandy and blend well. Add the flour and mix throughly.
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
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
* One lemon. grate then squeeze.
(Carl's note: I think you want the lemon zest and not the white of the