Holiday Traditions: Making Fattigman Cookies

Saturday afternoon my niece and I set out for a cooking adventures with my Aunt Ginny.  We were going to learn how to make Fattigman cookies, a norwegian cookie that my Nana Thorsen used to make every Christmas.

My great grandmother came through Ellis Island when on her way from Norway to America in the early 1900’s.  I feel fortunate that I was able to spend the time I did with my great grandparents.  Nana Thorsen lived to almost 101 years old.  I wish I had taken the time ask more questions but I was in elementary school and too young to know I would love to know their stories as the years went by.

Fattigman cookies are known as “poor man cookies”.  It seems every scandanavian country has a version of it.  They are ribbons of dough fried and covered with powdered sugar.

 

 

 

 

 

 

 

 

 

 

 

 

 

So my niece, who is becoming a good little cook, pulled up her stool and learned from my aunt how to mix and roll the cookies out.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

They measured, rolled and cut using this cool cutter I am on a hunt to find. She would have kept going but we insisted my aunt had to fry.  The dough is slid into hot oil and turned to allow the cookies to turn a golden color.

 

 

 

 

 

 

 

 

 

 

 

 

Once they have been taken out of the oil and placed on a paper towel the cookies are finished off with a sprinkle of powdered sugar.

 

 

 

 

 

 

 

 

 

 

 

 

Then comes the important job of tasting the cookies.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What are your family Christmas cookie traditions?  Please share below in the comments.  I would love to hear.

 

Fattigmann

Ingredients

3 egg yolks
3 tablespoons sugar
3 tablespoons heavy cream
1/2 teaspoon ground cardamom
1 1/2 cups flour
Oil for deep frying
Confectioner's sugar

Instructions

  1. In a large bowl beat egg yolks and sugar until light. Beat in cream and cardamom, then beat in enough flour to make dough firm enough to roll. Roll out on floured pastry cloth to about 20x18 inches (dough should be very thin).
  2. Fry for a minute or two, turning ovre halfway through. Sprinkle with confectioners sugar.
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