1) Beat egg yolks, sugar, cognac, lemon rind and cardamom until light and lemon-colored.
2) Whip the cream and add.
3) Sift the flour over the egg yolk mixture and mix well.
Form into a ball and cover with plastic wrap. Chill overnight.
4) Work with small amounts of dough. Roll out as thinly as possible on a floured board.
5) Cut into 3 cm (1 1/4") wide strips. Cut on the diagonal into 8 cm(3") long diamonds. Cut a slit in the center of each. Pull one corner through the hole for a twisted cookie.
6) Heat the shortening or oil to 180 C (350 F). Cook several at a time until golden, 2-3 minutes. Drain on paper towels.
