Poor Man’s Cookies (Fattigmann)

• Poor Man’s Cookies (Fattigmann) – about 6 dozen cookies

• 5 cups sifted flour
• 1 teaspoon cardamom
• 10 egg yolks
• 2 egg whites
• ¾ cup sugar
• 3 tablespoons brandy
• 1 cup heavy cream
• Confectioners’ sugar

A deep saucepan or automatic deep-fryer will be needed. Sift together and set aside 5 cups sifted flour, 1 teaspoon cardamom. Beat until the mixture is thick and lemon-coloured: 10 egg yolks, 2 egg whites, ¾ cup sugar, 3 tablespoons brandy. Add slowly, stirring in 1 cup heavy cream. Blend in the flour mixture, about ½ cup at a time, to make a soft dough. Wrap the dough in waxed paper and chill overnight in the refrigerator. Set out a deep saucepan or automatic deep-fryer and heat to 365°F to 370°F lard. Meanwhile, roll the dough, a small portion at a time, to ⅛-inch thickness on a lightly floured surface. Cut into diamond shapes, 5×2 inches. (A pattern may be used as a guide around which to cut with a floured knife.) Make a lengthwise slit in the centre of the diamond and pull one tip end through it, tucking it back under itself. Deep-fry only as many cookies at one time as will float uncrowded one layer deep in fat. Deep-fry for 1 to 2 minutes, or until golden brown, turning once during deep-frying time. Drain over the fat for a few seconds before removing to absorbent paper. Sprinkle with confectioners’ sugar. Store in tightly covered containers.