Fattigmann (norwegian christmas cookies)

Yield: 72 Servings

Measure Ingredient
10 \N Egg yolks
2 \N Egg whites
¾ cup Sugar
¼ cup Brandy
1 cup Heavy cream
5 cups Sifted all purpose flour
2 teaspoons Ground cardamom
\N \N Lard for frying

From: LAURA@... ("Laura J. Smith") Subject: Scandanavian Christmas Cookies Date: Sun, 18 Sep 1994 23:00:00 +0000

Fattigmann (A Traditional Norwegian Christmas Favorite) 1. Beat egg yolks, egg whites, sugar and brandy until very thick. Add cream slowly, stirring well.

2. Sift flour and cardamom together; add about ½ cup at a time to egg mixture, mixing thoroughly after each addition. Wrap and chill overnight.

3. Heat lard to 365 to 370 degrees in a deep sauce pan.

4. Roll dough, a small portion at a time, 1/16 inch thick on a floured surface.

5. Using a floured knife or pastry wheel, cut into diamond shapes, 5" x 2"; make a lengthwise slit in the centre of each diamond. Pull the tip of one end through each slit and tuck back under itself.

6. Deep fry 1 to to minutes, or until golden brown, turning once. Drain and cool.

7. Sprinkle cookies with confectioners' sugar. Store in tight covered containers. Makes about 6 dozen cookies.

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REFRIGERATE DOUGH OVERNIGHT

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