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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
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 Glen’s MM Recipe Archive,
Yields
72 Servings
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