DANISH SMALLS KLEJNER

Steps:

• In the work bowl of the food processor with the steel blade in place, or in a mixing bowl, combine the flour, sugar, and baking powder.
• Slice the butter and add to the dry ingredients.
• Process or blend until the mixture resembles coarse crumbs.
• Add 5 tablespoons of cream, egg, and cardamom (leave out cardamom if you wish) and mix until a dough forms.
• Add more cream if necessary to moisten the dough.
• Chill 30 minutes.
• On a lightly floured board, roll dough out to 1/8-inch thickness and cut into strips about 1 1/4 inches wide.
• Cut the strips diagonally into diamonds about 3 1/2 inches long.
• Make a lengthwise slash through the center of each with the point of a knife.
• Pull one end of the piece through the slash to form a half-knot.
• Heat fat (vegetable oil, lard, or shortening) to 375 F.
• Drop knots into the fat and cook until golden on both sides, turning once or twice.
• Remove from fat and drain on paper toweling.
• Dust with powdered sugar.
• Store in an airtight tin in a cool place Makes about 60 cookies.
• The Great Scandinavian Baking Book.