6 egg yokes
6 tbs sugar
6 tbs whipping cream
2 tbs brandy (optional for flavour)
1/2 tsp cardamum
200/250g plain flour

Method
Beat egg and sugar until fluffy.  Whip cream.  Fold in whipped cream and brandy.  Sift 200g plain flour (the less flour the finner the cookie will be).  Knead carefully.  Roll out 3mm and cut into small dimond shapes.  Make a small hole in the centre and fold one corner over to the whole to make the classic fattimann shape.  Then deep fry in lard til golden yellow and drain on paper.