Fattigmann (norwegian Christmas Cookies)

INGREDIENTS

INSTRUCTIONS

From: LAURA@server1.fasis.yorku.ca ("Laura J. Smith")  Subject:
Scandanavian Christmas Cookies Date: Sun, 18 Sep 1994  23:00:00 +0000
Fattigmann (A Traditional Norwegian Christmas Favorite)  Beat egg
yolks, egg whites, sugar and brandy until very thick.  Add  cream
slowly, stirring well. Sift flour and cardamom together; add  about 1/2
cup at a time to egg mixture, mixing thoroughly after each  addition.
Wrap and chill overnight. Heat lard to 365 to 370 degrees  in a deep
sauce pan. Roll dough, a small portion at a time, 1/16 inch  thick on a
floured surface. 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. Deep fry 1 to to minutes, or until golden  brown, turning
once.  Drain and cool. Sprinkle cookies with  confectioners' sugar.
Store in tight covered containers. Makes about  6 dozen cookies.
REC.FOOD.RECIPES ARCHIVES  /COOKIES  REFRIGERATE DOUGH OVERNIGHT  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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