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1
Combine unsalted butter and 1 cup sugar in large bowl.
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2
Using wooden spoon, stir mixture until well combined.
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3
Whisk eggs and whipping cream in small bowl to blend.
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4
Gradually mix egg mixture into butter mixture.
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5
Sift flour, baking powder, salt, ground cardamom and ground nutmeg into medium bowl.
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6
Add to butter mixture and mix until soft dough forms.
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7
Divide dough into 4 pieces.
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8
Wrap each dough piece tightly in plastic; flatten each into disk.
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9
Refrigerate dough pieces overnight.
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10
Roll out 1 dough piece on floured work surface to thickness of scant 1/4 inch.
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11
Cut dough into 2-inch-wide strips.
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12
Cut strips crosswise and diagonally at 3-inch intervals to form diamond shapes.
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13
Cut 1 1/2-inch-long lengthwise slit in center of each diamond.
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14
Gently push one end of one pastry corner through slit and gently pull end back toward its original position.
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15
Place on ungreased cookie sheet.
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16
Repeat with remaining diamonds.
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17
Gather scraps, reroll and cut out additional diamonds.
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18
Cover and refrigerate diamonds while rolling and shaping remaining dough disks.
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19
Pour vegetable oil into heavy deep skillet to depth of 2 inches.
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20
Heat to 350F.
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21
Add 5 cookies to oil and fry until puffed and golden brown on both sides, turning once, about 3 minutes.
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22
Using slotted spoon, transfer to paper towels and drain.
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23
Repeat frying of remaining cookies in batches.
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24
Fill large plate with powdered sugar.
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25
Roll cookies in powdered sugar to coat.
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26
(Cookies can be made 1 week ahead.
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27
Store between sheets of waxed paper in air-tight containers at room temperature.)
