Saturday, December 3, 2011

Fattigman Cookies

 These delicate and beautiful cookies are made just once a year.  We have stories over the years about a certain un named family member sneaking nearly all of the cookies. Ultimately, the final judgment is how thin can you roll your dough?  It’s not uncommon to hear Mom shouting “Thinner, thinner, and thinner”!  We have traditions and standards (these aren't doughnuts) to uphold here and thankfully, we know how to better hide the cookies these days.

Grandma Frieda would make these holiday cookies at home in Kodiak in the late fall and store them in her attic.  The brandy would have a chance to mellow and enhance the flavor of the cookie. This year, we made fattigman at my sister’s house & enjoyed using her granite pastry counter. To anyone who is remodeling or designing a kitchen…you never know when you’ll make 700 cookies in a morning…when you do you *must* have a pastry counter.

12 egg yolks
¾ sugar
2/3 cup heavy cream
1 teaspoon vanilla
2 teaspoons cardamom ( I use the spice jar variety & my sister uses the freshly ground type that can be purchased at your local tea store)
3 tablespoons brandy
1 pinch salt
At least 3 cups flour 
Vegetable oil
Fattigman cutter
Powdered sugar for sprinkling once cookies are fried

Beat egg yolks well, mix in the sugar and cream and remaining ingredients except the flour. Beat well.  Fold in the flour a cup at a time until your dough loses its stickiness.  Your arm will burn.  Chill at least 2 hours.

Cut off ¼ of the dough, place the rest back in the fridge then, & roll your ¼ thinly on a floured pastry mat.  Use the fattiman cutter to shape & fold each cookie.  Do not re-roll dough that is unfold able the first time.  Save these pieces to fry at the end. Deep fry and sprinkle with powder.  Change your oil once or twice per batch. Store in a tin or airtight container between layers of paper towels in a cold area or refrigerator.

Yield: 225 cookies

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