"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fattigmannbakkel Recipe

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This recipe for Fattigmannbakkel, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Jean Simons in memory of Mabel Madson Otto and Bennettie Emerson Mills
Added: Friday, June 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
3 tsp cream
3 tbsp sugar
1 tbsp brandy
1 & 1/2 melted shortening
1 tsp vanilla1/2 tsp salt
about 3 c sifted flour.(2 to 4)

Directions:
Directions:
Mix eggs with cream and sugar, add shortening, vanilla,brandy, salt and 2 c of flour.Stir in enough flour to make the dough stiff. Roll out until about 1/4 inch and cut into 3 inch diamond shape. Make a slit in the center and fry Dust with powdered sugar. My mom put the tail into the slit.

Number Of Servings:
Number Of Servings:
1 or 2 dozen
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The diamond cook cutter's can be found in Scandinavian stores. It is a tradion in Norway to serve at least 7 different cookies during the holidays. No wonder Dorothy, Jean, and I have to admit myself, hoard cookie tins!

 

 

 

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