Ingredients for Fatigmann Norwegian Cookies
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How to Make Fatigmann Norwegian Cookies
- In a large bowl, beat 2 large egg yolks with a pinch of salt until pale and thick (about 3-5 minutes).
- Beat in 1/4 cup (60ml) heavy cream, 1/2 cup (100g) granulated sugar, and 1/2 cup (113g) unsalted butter, softened.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour and 1/4 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, along with the zest of 1 lemon. Mix until just combined.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- On a lightly floured surface, roll out 1/4 of the dough at a time, keeping the remaining dough chilled. Roll to 1/16 inch (1.5mm) thickness.
- Use a sharp knife or pizza cutter to cut the dough into 1 1/2-inch wide strips.
- Cut the strips diagonally at 4-inch intervals.
- Make a 1-inch slit lengthwise in the center of each piece.
- Slip one end of the dough through the slit to form a knot.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot to 350°F (175°C).
- Carefully fry a few cookies at a time for 1-2 minutes, or until golden brown. Do not overcrowd the pot.
- Remove the cookies with a slotted spoon and drain on paper towels.
- Sprinkle generously with powdered sugar while still warm.
- Store the cooled cookies in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
68g
Fat
32g
Carbs
24g
