Fatigmann Norwegian Cookies Recipes

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.

TRADITIONAL NORWEGEN COOKIES - FATTIGMANN (84)

Steps:

• Beat egg yolks with sugar until thick and yellow. Add cream, and flour mixed with baking powder and cinnamon or cardamom. Fold in the stiffly beaten egg whites and add more flour, enough to make a pliable dough.
• Chill. Roll out dough as thin as possible and cut into diamond shapes with knife or fluted pastry wheel. Make a slit in center of each diamond and pull the tip end of diamond through slit as far as it will go.
• Drop into hot oil or shortening (350 F). Fry like doughnuts, but only until very lightly browned. They cook almost as fast as they are put into the hot shortening, so they must be turned and taken out quickly. Drain on paper and sprinkle with sugar.

FATIGMANN (NORWEGIAN COOKIES)

Steps:

• Beat together egg yolks and salt until thick and light. Beat in light cream, sugar and butter. Sift together flour and nutmeg. Add to egg yolk mixture with lemon rind. Mix well, then chill 1 hour.
• Roll out 1/4 of the dough at a time, keeping the remaining dough chilled. Roll 1/16 inch thick. Cut in 1 1/2-inch wide strips. Cut diagonally at 4-inch intervals. Make 1 inch slit lengthwise in center of each piece. Slip one end through the slit. Fry a few at a time in deep fat (350 degrees F) for 1 to 2 minutes or until golden. Remove from fat with a slotted spoon. Drain on paper towels. Sprinkle with icing sugar. Store in an airtight container.

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.

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.