|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||74%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scandinavia is known for its delicious sweets. One of those is the classic fattigman cookie. Although they are made of almost the same ingredients as many baked sweets, fattigman cookies are quickly fried rather than baked on an elegant cookie iron.
You will need a pastry cutter to get the scalloped edges that are the traditional shape; if you don't have a pastry cutter, you can certainly just cut straight edges. Once cut, you form the diamond shapes into knots by pulling one end of the diamond through a center slit. The addition of a tablespoon of cognac, brandy, or bourbon is optional but it serves the purpose to help keep the dough from absorbing as much oil during frying.
Add these to your holiday cookie baking for a whole new taste experience.
2 large eggs
1/4 cup superfine baker's sugar
1 tablespoon cognac or brandy
3 tablespoons butter, melted
1/3 cup heavy cream, whipped into stiff peaks
2 cups all-purpose flour
1 teaspoon cardamom, freshly ground
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 cups canola oil, for frying
Vanilla sugar, or confectioners' sugar, for garnish
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.
You can store your cookies for up to a week in an airtight container. But many people think they taste best as soon as they've cooled enough to enjoy, immediately after frying.
If you're preparing the cookies ahead, store them in an airtight container without sprinkling with sugar. Warm them in a low oven before serving and then sprinkle with the sugar.
One traditional way to cook fattigman cookies is in lard rather than oil. Lard was common before today's cooking oils came into vogue. Many who have tried both far prefer those cooked in lard, so you may want to give that a try.