Fattigman Bakkels Poor Mans Cookies Food

FATTIGMANS BAKKELSE (NORWEGIAN CHRISTMAS COOKIES)

Steps:

• Beat egg yolks, sugar and salt in a large bowl until thickened.
• Beat in cognac & heavy cream.
• Stir in flour & cardamom until dough forms. Knead dough on floured work surface. Cover & chill 4-8 hours.
• Heat vegetable oil in deep fryer to 365 degrees. Roll dough out on floured work surface. Do this a little at a time and VERY thinly.
• Cut dough into strips, then into diamonds 2x4".
• Cut vertical slit in middle of each diamond and "thread" one end through slit.
• Fry cookies a few at a time. Flip as they rise to surface and cook until golden and lightly puffed.
• Drain on paper towels & let cool. Sprinkle with powdered sugar & serve.

FATTIGMAN COOKIES

Steps:

• Gather the ingredients.
• Cream together eggs, sugar, and brandy, if using.
• Stir in melted butter.
• Gently fold whipped cream into batter.
• Sift together flour, cardamom, baking powder, and salt.
• With a light hand, mix dry ingredients into batter to form a soft dough. You want to avoid handling dough too much. Otherwise, cookies will end up tough.
• Chill dough, covered, for at least 30 minutes or overnight.
• Roll chilled dough out on a floured board to a thickness of 1/8 inch.
• Using a fattigman cutter or a pastry cutter, cut dough into diamond shapes about 1 1/4-inch wide by 3 1/2 inches long. If you're using a pastry cutter, cut dough first into 1 1/4-inch strips and then cut across these diagonally to form diamonds.
• Use a knife to cut a 1/2-inch slash in the middle of each diamond.
• Twist one corner of each diamond up through center slash to make a knot.
• Heat 2 inches of oil in the bottom of a heavy pot to 375 F.
• Drop in pastry knots and fry until golden brown, turning occasionally.
• Remove and drain on paper towels.
• Sprinkle cookies with vanilla sugar or confectioners' sugar and serve immediately.

FATTIGMANN

Steps:

• In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
• Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
• Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.

FRIED NORWEGIAN COOKIES AKA FATTIGMANS BAKKELSE

Steps:

• Beat eggs and sugar in large bowl with electric mixer at medium speed until thick and lemon colored.
• Beat in butter, milk and vanilla until well blended.
• Gradually add 1 1/2 cups flour.
• Beat at low speed until well blended.
• Stir in enough remaining flour with spoon to form soft dough.
• Divide dough into 4 portions; cover and refrigerate until firm, at least 2 hours or overnight.
• With floured hands, shape 1 portion dough at a time into 1-inch-thick square.
• Place dough on lightly floured surface.
• Roll out dough to 11-inch square.
• Cut dough into 1 1/4-inch strips; cut strips diagonally at 2-inch intervals.
• Cut 1 1/4-inch slit vertically down center of each strip.
• Insert one end of strip through cut to form twist; repeat with each strip.
• Repeat with remaining dough portions.
• Heat oil in large saucepan to 365°F.
• Place 12 cookies at a time in hot oil.
• Fry about 1 1/2 minutes or until golden brown, turning cookies once with slotted spoon.
• Drain on paper towels.
• Dust cookies with powdered sugar.
• Cookies are best if served immediately, but can be stored in airtight container for up to 1 day.

FATTIGMAN (NORWEGIAN COOKIES)

Steps:

• 1. Beat egg yolks and salt until thick and light in color. Add in cream, sugar and butter. Mix well.
• 2. Add flour and cardamom to egg mixture. Mix well. Chill one hour.
• 3. Roll out 1/4 of the dough at a time, keeping the rest of the dough in the refrigerator. Roll a 1/16 inch thick rectangle. Using a fattigman cutter or a pastry cutter cut in 1 1/2-inch wide strips then cut diagonally at 4-inch intervals (making diamonds). Cut a 1 inch slit lengthwise in center of each piece. Slip one end of the diamond through the cut and pull through gently.
• 4. Fry a few at a time in hot oil (350*) for 1 to 2 minutes or until golden brown. Remove to paper towels with a slotted spoon. Sprinkle with powdered sugar.

FATTIGMAN (POOR MAN'S COOKIES)

Steps:

• In a small mixer bowl at medium speed, beat egg yolks with whole egg until light and fluffy. Beat in sugar, water, cardamom and vanilla. At low speed,gradually beat in flour to make a soft dough, scraping beaters as needed. Let stand for 15 minutes.In a heavy pan or deep-fat fryer over medium heat, heat at least 2 inches of oil to 375°.Meanwhile, on a lightly floured surface, roll dough to 1/16-inch thickness. With a pastry wheel or knife, cut into 1 1/4 -inch wide strips, then cut diagonally forming diamonds. If desired, cut a slit in one corner of diamond and pull opposite corner through.Fry diamonds, a few at a time, in hot oil until a light golden brown. Remove with a slotted spoon. Drain well on a wire rack over paper towels. While warm,dust with powdered sugar cool completely.Store in an airtight container in a cool place. Best served the same day.If making ahead, store without powdered sugar. To serve, warm in a preheated 275° oven for 5 minutes. Cool slightly, then dust with powdered sugar.

FATTIGMANS BAKKELSER(NORWEGIAN FRIED COOKIES)

Steps:

• In mixer bowl, beat egg yolks and sugar for about 10 minutes or until very thick and lemon colored.
• Stir in cream, cognac, cardamom and lemon peel.
• Mix in enough flour to make a stiff dough, cover and refrigerate at least 3 hours.
• Heat deep fryer to 375 degrees.
• Divide dough in half and roll very thin 1/8 to 1/16 thick on well floured board.
• Cut dough into 4x2 inch diamonds, cut slit about 1 inch in center and draw long point of diamond through slit and curl back in opposite direction.
• Fry in deep fryer about 15 seconds on each side or until light brown.
• Drain and store in airtight container.
• Before serving sprinkle with powdered sugar.
• *Selfrising flour can be used in this recipe.