Fattigmann (norwegian christmas cookies)
72 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Egg yolks | |
| 2 | Egg whites | |
| ¾ | cup | Sugar |
| ¼ | cup | Brandy |
| 1 | cup | Heavy cream |
| 5 | cups | Sifted all purpose flour |
| 2 | teaspoons | Ground cardamom |
| Lard for frying | ||
Directions
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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