Fattigman Cookies
Notes: There are two versions of this recipe. I've analyzed and combined them where I could. Part of the longer version with more details wasn't able to be read fully.
Fattigman Cookies
No Ratings
Ingredients
- 12 eggs
- 1 ¼ cups sugar
- 1 cup sour cream
- ½ cup melted butter
- 1 teaspoon ground cardamom seed
- Flour, as needed to make a dough that can be rolled thin
- Oil or deep fat, for frying
Instructions
- Prepare the cardamom ahead of time. Put the cardamom seed in a pan and heat it in the oven until hot. Then crush or roll it as fine as you can.
- Beat the eggs very well.
- Add the sugar and beat in well.
- Add sour cream, melted butter, and cardamom. Mix together.
- Add flour only as needed, using as much flour as is necessary to make a dough that can be rolled out thin and handled. Do not add too much flour.
- Roll the dough out very thin.
- Cut the dough into diamond shapes. Cut a slit in the middle of each diamond and pull one end through the slit to twist.
- Roll and shape all the cookies before frying. It is best to make all the cookies first and keep them covered or in a cool place, then fry them all at once. Extra hands help for these steps!
- Fry in deep fat until lightly browned.
Notes
- The longer handwritten version says to “get help” for frying/handling the dough, likely because the cookies are delicate and the process goes quickly.
- The longer version says to use flour “as necessary” and to roll the dough very thin.
- The longer version appears to caution not to use too much flour and suggests the dough should be just firm enough to handle without sticking to the board.
- Chilling the cookies before frying is important to help them hold their shape.