Gingersnaps - cooking recipe

Ingredients

2 1/4 c. unbleached sifted flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1 (1-inch) cube peeled, fresh ginger
1 egg
1/4 c. molasses
1 c. packed brown sugar
6 egg yolks
4 Tbsp. sugar
2 1/2 c. sifted flour
1 Tbsp. whiskey
1/2 pt. heavy cream
dash of salt

Preparation

Mix all ingredients.
Add more flour if needed to make workable dough.
Take lump of dough about the size of a grapefruit and roll it out very thin.
Cut into strips about 2 x 6-inch (accuracy not important).
In center of each strip, cut about 1 1/2-inch slit lengthwise.
Turn one end through the slit.
Fry in oil (half gallon for single batch or 1 gallon if it is doubled).
When they are first put in oil, they will sink; as they fry, they will float. When they are floating, flip them over so they brown on both sides. When browned, remove from oil and let them cool and dry on brown paper (grocery shopping bag).
When dry and cool, sprinkle powdered sugar on them.
Recipe can be doubled.