Mix butter, salt, sugar with the egg. Add cream, brandy and flour to make stiff dough. Work the whole together with a spoon until the flour is incorporated with the other ingredients and you have a dough easily handled. Break the dough in pieces about the size of a walnut; roll each piece out separately just as thin as possible without tearing (the thinner the better), make three lengthwise slashes in the centre of each piece of dough after rolling out.
Heat a large deep skillet about half full with boiling hot butter or Crisco, drop in the snowballs, not more than three at one time, brown quickly on one side, then on the other, turn carefully with a perforated skimmer as they are easily broken. Remove to a platter, sprinkle with powdered sugar and cinnamon and a few drops of lemon juice.