Cream the butter and sugar well, then add the eggs one by one, then the cream. Add flour, cardamom and lemon zest, switching to hand-kneading as the dough gets heavier. Leave in a cool place for about and hour. Roll out thin, about 5 mm. thick, and cut out - I'd say about 3 cm. wide, 6 cm. long, and don't forget to use your cutter! Cut a hole in the middle, and push one end of the cut-out through the hole - see above picture. Fry in palmin until cooked through (sorry, you'll have to test, tee-hee)
Palmin is this (actually really nasty!) frying medium, solid when at room temperature. I have no idea what the equivalent would be in other countries, but if anyone has any idea, feel free to leave a comment or e-mail me. Otherwise I'm pretty sure you could just fry them in any oil you'd use for frying beignet or doughnuts.