Fattigmann (Norwegian Christmas Cookies)
Try this Fattigmann (Norwegian Christmas Cookies) recipe, or contribute your own. "Cream" and "Cookies" are two of the tags cooks chose for Fattigmann (Norwegian Christmas Cookies)."This is the closest recipe I've found to that one used by my mother. It just isn't Christmas until I smell the fresh ground cardamon and brandy mixed together and deep fried in lard and yes it has to be fried in lard otherwise it doesn't taste right. Hey its only once a year your heart can take it!" - marknova
Yield: 72 Ready in 1 hours
favorite of 7 people 4 people want to try
Fattigmann (Norwegian Christmas Cookies) Preparation
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) 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 G Internet, G Internet.
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