| 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 |
t |
Ground cardamom |
|
|
Lard for frying |
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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