2 whole eggs
    2 egg yolks
    1/2 cup sugar
    1/2 cup cream
    1/2 cup melted butter
    1 tablespoon baking powder
    2-1/2 to 3 cups flour
    1/4 teaspoon vanilla or cardamom
    powdered sugar

Beat eggs and sugar. Add butter and cream. Stir in baking powder. Slowly add 2-1/2 cups of flour. Add more flour, if necessary, to get the right rolling consistency.
Roll dough out about 1/2 inch thick. Cut dough into diamond shapes, 3 inches long and 1 and 1/2 inched wide. Cut a slit in the center of each cookie. Pull bottom point of cookie through the slit. This makes the cookies into a bow shape.
Drop cookies into hot oil and fry until light brown.
Drain on newspaper and sprinkle with powdered sugar.

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5 egg yolks
5 T. sugar
5 T. cream
1 T. cognac
1/4 tsp. cinnamon
1/4 tsp. cardamom
1 egg white
1 1/2 cups flour
Beat together egg yolks and sugar. Whisk in cream. Stir in cognac and spices. Beat egg white until it's stiff and carefully stir into other ingredients.
Mix in a little more than half of the flour. Let dough stand, covered and in a cool place, overnight. Use the remaining flour-as little as possible-for rolling out the dough; the less flour you use, the more tender the fattigman will be. Roll the dough out a little at a time and as thinly as possible. Use a fattigmann cutter to cut out diamond shapes. Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut. Heat lard to 350º F. Fry fattigman until golden brown.