| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | European | Cookies, Desserts | 1 | Servings |
INGREDIENTS
| 1 | tb | Butter; melted |
| 1/3 | c | Cream |
| 1/3 | c | Sugar |
| 1/2 | ts | Salt* |
| 6 | Egg yolks | |
| 2 | c | Pillsbury's Best All Purpose Flour*, sifted |
| 1/4 | ts | French's Cinnamon;Cardamom, or Nutmeg, optional |
| 1 | tb | Lemon rind (optional); grated |
| Fat | ||
| Confectioners' sugar |
INSTRUCTIONS
FRY at 350 degrees about 2 minutes. MAKES 5 to 6 dozen. Blend together the butter, cream sugar, salt, and egg yolks. Beat with electric mixer or rotary beater until well blended. Add gradually 2 to 2 1/4 cups flour to form a stiff dough. If desired, add cinnamon, cardamom or nutmeg or grated lemon rind. Blend thoroughly. Roll out dough, one-fourth at a time, on floured surface to 1/16-inch thickness. Chill remaining dough until ready to use. Cut in strips about 1 1/2 i nches wide with pastry wheel or sharp knife. Then cut diagonally at 4-inch ntervals. Make 2-inch slit lengthwise in center of heach piece, then slip one end through slit. Fry in hot deep fat (350 degrees) until delicately browned, about 1 minutes on each side. Drain on absorbent paper. Sprinkle with sifted confectioners' sugar. *For use with Pillsbury's Best Self-Rising Flour, omit salt. NOTES : "Pronounced Fah-tee-mahns Bahk-els. From Pillsbury's European Recipe Service-A cookie from Norway." Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #849 by [email protected] on Oct 16, 1997
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