Fried Norwegian Cookies (Fattigmandbakkelse) the Editors of Publications International, Ltd.
Fried Norwegian Cookies (Fattigmandbakkelse)
Makes about 11 dozen cookies
|2||eggs, at room temperature|
|3||tablespoons granulated sugar|
|1/4||cup (1/2 stick) butter, melted|
|1-3/4||to 2 cups all-purpose flour|
- Beat eggs and sugar in large bowl with electric mixer at medium speed until thick and lemon colored. Beat in butter, milk and vanilla until well blended. Gradually add 1-1/2 cups flour. Beat at low speed until well blended. Stir in enough remaining flour with spoon to form soft dough. Divide dough into 4 portions; cover and refrigerate until firm, at least 2 hours or overnight.
- Working with floured hands, shape 1 portion dough at a time into 1-inch-thick square. Place dough on lightly floured surface. Roll out dough to 11-inch square. Cut dough into 1-1/4-inch strips; cut strips diagonally at 2-inch intervals. Cut 1-1/4-inch slit vertically down center of each strip. Insert one end of strip through cut to form twist; repeat with each strip. Repeat with remaining dough portions.
- Heat oil in large saucepan to 365°F. Place 12 cookies at a time in hot oil. Fry about 1-1/2 minutes or until golden brown, turning cookies once with slotted spoon. Drain on paper towels. Dust cookies with powdered sugar. Cookies are best if served immediately, but can be stored in airtight container for up to 1 day.
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