Fattigmann

By Shaylie

These Norwegian cookies are traditional treats. There has always been a little bit of controversy over the name, which roughly translates to "Poor Man." Given the ingredients, it is doubtful that these cookies were ever made by any poor men; however, the leading theory is that after shopping for these ingredients, one became a poor man They are very rich and flavorful. Traditionally, these were fried in lard. I will not do that to your arteries. Butter-flavored shortening produces an admirable (and in my opinion, better tasting) substitute

Ingredients

• 8 egg yolks
• 2 whole eggs
• 3/4 cup of sugar
• 1/4 cup brandy
• 1 cup heavy cream
• 5 cups sifted flour
• 2 teaspoons ground cardamom
• melted shortening for frying
• powdered sugar

Preparation

Step 1

Beat the egg yolks and eggs until very thick and lemon colored. Beat in the sugar and brandy until creamy and thick Slowly mix in the cream, stirring constantly. Sift the flour and cardamom slowly into the mixture, stirring constantly. The mixture should never have a build up of flour; it should always be well incorporated before adding any more flour. Wrap and chill overnight. Heat the shortening to 365-370 degrees in a deep sauce pan. Take small batches of dough, leaving the rest in the refrigerator, and roll out very thinly on a lightly floured surface. The dough should only be about one-sixteenth-inch thick. Use a floured knife or pastry wheel to cut the dough into 5x2-inch diamonds. Cut a slit lengthwise in the center of each diamond and pull one of the long ends through the slit (see photo). Deep fry for one to two minutes, or until golden brown. Turn and make sure they are golden brown on all sides. Drain the cookies on paper towels and cool. Sprinkle fattigman with powdered sugar. Store in airtight containers.