| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Norwegian | Cookie | 72 | Servings |
INGREDIENTS
| 10 | Egg yolks | |
| 2 | Egg whites | |
| 3/4 | c | Sugar |
| 1/4 | c | Brandy |
| 1 | c | Heavy cream |
| 5 | c | Sifted all purpose flour |
| 2 | ts | Ground cardamom |
| Lard for frying |
INSTRUCTIONS
From: [email protected] ("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 1/2 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. 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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