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Fattigmann I

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      Title: FATTIGMANN I
 Categories: Cookies, Norwegian
      Yield: 8 Servings
 
     16    Egg yolks
    1/2 c  Sugar
      2 ts Vanilla, brandy or cognac
      1 c  Whipping cream
    1/2 ts Grated lemon rind
    1/2 ts Ground cardamom
      6 c  Flour
      2 lb Shortening for frying
 
  Beat the egg yolks until they are thick and lemon-colored. Add the
  sugar a little at a time, beating thoroughly after each addition. Add
  flavoring (vanilla, brandy or cognac).  Beat cream until stiff, and
  fold in carefully.  Add lemon rind and cardamom. Work in flour until
  dough is smooth.  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 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. Makes about 10 dozen
  fattigmann.
 
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