Danish Diamonds - unsalted butter

Method

• Combine unsalted butter and 1 cup sugar in large bowl.
• Using wooden spoon, stir mixture until well combined.
• Whisk eggs and whipping cream in small bowl to blend.
• Gradually mix egg mixture into butter mixture.
• Sift flour, baking powder, salt, ground cardamom and ground nutmeg into medium bowl.
• Add to butter mixture and mix until soft dough forms.
• Divide dough into 4 pieces.
• Wrap each dough piece tightly in plastic; flatten each into disk.
• Refrigerate dough pieces overnight.
• Roll out 1 dough piece on floured work surface to thickness of scant 1/4 inch.
• Cut dough into 2-inch-wide strips.
• 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.
• Place on ungreased cookie sheet.
• Repeat with remaining diamonds.
• Gather scraps, reroll and cut out additional diamonds.
• Cover and refrigerate diamonds while rolling and shaping remaining dough disks.
• Pour vegetable oil into heavy deep skillet to depth of 2 inches.
• Heat to 350F.
• Add 5 cookies to oil and fry until puffed and golden brown on both sides, turning once, about 3 minutes.
• Using slotted spoon, transfer to paper towels and drain.
• Repeat frying of remaining cookies in batches.
• Fill large plate with powdered sugar.
• Roll cookies in powdered sugar to coat.
• (Cookies can be made 1 week ahead.
• Store between sheets of waxed paper in air-tight containers at room temperature.)