Fattigmann I
- Ready In:
- 11mins
- Ingredients:
- 6
- Yields:
-
120 cookies
- Serves:
- 120
ingredients
directions
- Beat egg yolks thick with sugar.
- Whip cream stiff, and fold in together with brandy.
- Work well, and gradually add flour with cardamom, or just enough flour to make the dough right for handling.
- Leave in a cool place or in the refridgerator overnight.
- It really requires tow persons to do this --one for rolling and cutting and the other for the cooking.
- The dough should be rolled out in a cold room, handling only a small lump at a time.
- With cookie wheel, cut strips on the bias of the dough, from right side upwards from left side downwards, to make small diamond-shaped cookies.
- Loosen them with spatula, and in the middle of each diamond, make a small slit with cookie wheel.
- Thread one end of diamond carefully through slit.
- Place cookies on lightly floured cookie sheets, and keep in a cold place until ready for cooking.
- Then cookies are dropped in boiling lard or oil, until golden brown, and turned.
- Then remove witha long steel knitting needle.
- Let some of the grease drop off, and place on absorbent paper until cooled.
- Store in air-tight container.
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RECIPE SUBMITTED BY
KCShell
Kansas City, MO
I am a special education teacher for the birth to three crowd! I love my job!
My husband and I have 4 teenage daughters. He is so great--he keeps the 5 of us in balance..which isn't always the easiest job in the world!
My picture came about while I was in college a few years ago. I was going crazy with tons of homework but felt compelled to make the family breakfast. I wasn't paying any attention to what I was doing and when I looked down, the eggs were smiling up at me!
For some reason, I just love that picture and I don't really want to change it to a photo of myself.
Biggest pet peeve: Tangled hangars! You try to get just one hangar and 3 more will somehow twist themselves around the one you want!
I am very allergic to onions--I do not breathe them, eat them or touch them if I can help it.
Sometimes I feel like we are an onion obcessed society! Start looking at labels! You would be surprised at how many boxes and packages contain onion in some form.
That's okay....I make most things from scratch--which is probably better anyway.