Klejner (Smalls)

• 1 cup Butter
• 1/2 cups Sugar
• 1/4 cups Cream
• 3/4 teaspoons Baking Powder
• 4 cups Flour
• 3 whole Eggs
• 1/2 teaspoons Ground Cardamom Or 4 Cardamom Seed Pods, Peeled And Crushed Finely
• 1 teaspoon Vanilla
• 1/2 cups Flour (for Use In Rolling The Dough Out)
• 4 cups Oil, For Frying The Klejner

1. In a large mixing bowl, cream together the butter and sugar for a minute. Then add the rest of the ingredients (except the last 1/2 cup of flour which is for rolling the dough, and the oil which is for frying). Mix the ingredients into a dough. Set dough into the fridge to cool for about an hour, or until the dough feels a little firm. This is a very soft dough.
2. Dust your counter or rolling surface very lightly with flour. Take out a quarter of the dough, and roll it out thin. Cut it into long strips about 1 1/4 inches wide. Cut the strips diagonally into smaller strips about 3 1/2 inches in length. In the middle of these smaller pieces, make a slash with the point of a knife. Pull one end of the piece through the slash to form a half knot. See the related blog link for a photo tutorial. Set the completed knots onto a baking tray or a piece of parchment paper. Repeat the process with all of the remaining dough.
3. Heat oil to 375 degrees F after making the knots. If you have a FryDaddy, this is excellent for maintaining the right temperature. If not then just use a good solid pan set on top of the stove over medium heat. When oil reaches 375F, drop some of the knots into the boiling fat and cook until golden brown, turning to cook them evenly. Lift the fried knots out with a perforated spoon and place in a strainer or on brown paper (or my trick-some coffee filters) to allow the fat to drip off. Repeat with the remaining knots.

butter, sugar, ubc, baking powder, flour, eggs, ground cardamom, vanilla, flour, oil

Taken from tastykitchen.com/recipes/desserts/klejner-smalls/ (may not work)