FATTIGMAND BACKELS

This recipe is quite the throwback as it dates pre 1984 and was written by my grandmother Lillian. She passed in 1984 which is the only way I have any idea how old this is. I have seen a number of different versions of this recipe over the years, but decided to stick to my grandmother's simple recipe and simple design in an effort to keep it as traditional to my family as possible. I have included a number of optional add ons or design changes that are available too in case anyone is interested in jazzing their cookies up a little. As with many Norwegian cookies, the ingredients are simple, but the result can be quite stunning. Enjoy!

RECIPE

6 egg yokes

1 tbsp butter - melted

1/8 t salt

3 c flour - plus extra for rolling

6 T sweet cream

4 T sugar

1/8 t ground cardamon

powdered sugar for decorating

cooking oil - I used lard

2 T brandy - optional

Makes ~ 1 - 2 dozen depending on how large the design is cut

TOOLS

Deep fryer or large non stick pot

Rolling pin and board

Flour sifter

Tongs

Cookie cooling rack

Fattigmand (Fattigmann) rolling cutter - optional

PREPERATION

Beat egg yokes thoroughly, then add sugar and continue to mix well.
Add rest of ingredients turning the mix into a dough.
Roll the dough thin using as little flour as possible to keep the dough from sticking on the board and pin. Shoot for 1/8 inch thick, but know that the dough is thick and difficult to roll. If you are 5'3" and petite like me, feel free to give up at anything less than 1/4 inch thick. This made me tired!
Cut the dough into diamond shapes starting with parallel lines then crossing across them all in an angled direction. This will help keep your cookies all close to the same size. You can totally make different sizes though if you want! I did!
Heat the lard or cooking oil to medium heat if doing this on the stove. The cookies will certainly still fry, but it gives you a little time to get them out before they are brown if the oil isn't too hot.
Drop in a test cookie so you have an idea of how quickly the oil will cook. The cookie is done once it is golden brown. Use the tong to flip to both sides and take out of oil. Once you have your process down, drop 3-4 at a time. I don't recommend more than that because it gets tricky to keep them from burning.
Let cool on a cookie rack sprinkling with powdered sugar as soon as they come out.
A few options for design is to use the fattigmand roller for a scalloped edge. They can be kept in a diamond shape or molded into a bow tie shape. This is achieved by cutting a slit in the center of the diamond and running one point through the center, folding over to the other side. I would recommend cutting the diamonds in a longer shape to make it easier in this process.
They are the best when eaten day of which may be while this recipe is on the smaller side.