|Description:||Fattigmann (Norwegian Christmas cookies)||Posted:||2005-12-22|
|Key words:||Christmas, cookies||Category:||Desserts|
|Ingredients:||12 egg yolks
1 egg white
12 Tbls sugar (3/4 cup)
12 Tbls cream (3/4 cup)
12 Tbls butter (1-1/2 sticks)
1 tsp cardamon
5-1/2 cups flour (approximate)
|Preparation:||Beat eggs, sugar, & butter until thick and lemon colored. Add cream slowly. Blend in cardamon, then sift in flour about a half cup at a time until you have a soft dough. Wrap with wax paper and chill overnight.
Working with fist-sized pieces of chilled dough, use a rolling pin to roll dough out to about 1/8" thick (think pie crust). Cut into strips about 1" wide, then cut across strips at 3 to 4 inch intervals- so you should have a bunch of little bits of dough 1"x3" or so. (Note: traditionally done with a small knife, but a pizza cutter works *great* for this!) Cut a slit about 1" long lengthwise in the center of each cookie. Pull the hole open a little and pull one end all the way through.
Heat oil in deep fryer to 350-375. Fry cookies a few at a time, turning after 15-20 seconds, until light brown. Drain well. Store cookies in air tight container (traditionally tin, like the can shortbread cookies or holiday popcorn comes in).
|Notes:||This makes a *lot* of cookies... and the recipe above is for half a batch. It can be halved again, still using one egg white. I usually make two half batches, which will fill a large popcorn can. (Rolling, cutting, and frying a full batch will probably take half a day...)
We typically do all the rolling/cutting first, then do all the frying. If you've got two people and enough counter space, it could be done as you go.
Some recipes call for the cookies to be doused in powdered sugar after they come out of the hot oil, but that's a bit much for me- and it buries the flavor of the cardamon.
|Equipment:||deep fryer (or similar setup)|