Fattigman Bakkels Poor Mans Cookies Recipes

Steps:

• 1. In a large bowl, combine the eggs, egg yolk, sugar, cream, brandy, cardamom, and salt. Beat until smooth. Using a wooden spoon, stir in the flour to make a stiff dough. Form into a ball, wrap in plastic wrap, and let stand for 15 minutes. 2. Line a baking sheet with waxed paper. Divide the dough in half. Keeping one half covered, put the other half of the dough on a well-floured work surface and flatten into a thick disk. Dust the top of the dough with flour and roll out 1/16 inch thick. Using a fluted pastry wheel or a sharp knife, cut the dough into diamond shapes 4 inches long and 1 inch wide. Set aside on the waxed paper. 3. Line a jelly roll pan with crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F. In batches, without crowding, deep-fry the cookies, turning once, until golden, about 1 1/2 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Separate each new layer of cookies with more paper towels. Let the cookies cool completely. Sift the confectioners' sugar over the cookies. Store the cookies in an airtight container in a cool place for up to 1 week.

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in oats., Drop dough by tablespoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Allow to stand 2 minutes before removing to a wire rack to cool.

Steps:

• Beat egg yolks, sugar and salt in a large bowl until thickened.
• Beat in cognac & heavy cream.
• Stir in flour & cardamom until dough forms. Knead dough on floured work surface. Cover & chill 4-8 hours.
• Heat vegetable oil in deep fryer to 365 degrees. Roll dough out on floured work surface. Do this a little at a time and VERY thinly.
• Cut dough into strips, then into diamonds 2x4".
• Cut vertical slit in middle of each diamond and "thread" one end through slit.
• Fry cookies a few at a time. Flip as they rise to surface and cook until golden and lightly puffed.
• Drain on paper towels & let cool. Sprinkle with powdered sugar & serve.

Steps:

• In a small mixer bowl at medium speed, beat egg yolks with whole egg until light and fluffy. Beat in sugar, water, cardamom and vanilla. At low speed,gradually beat in flour to make a soft dough, scraping beaters as needed. Let stand for 15 minutes.In a heavy pan or deep-fat fryer over medium heat, heat at least 2 inches of oil to 375°.Meanwhile, on a lightly floured surface, roll dough to 1/16-inch thickness. With a pastry wheel or knife, cut into 1 1/4 -inch wide strips, then cut diagonally forming diamonds. If desired, cut a slit in one corner of diamond and pull opposite corner through.Fry diamonds, a few at a time, in hot oil until a light golden brown. Remove with a slotted spoon. Drain well on a wire rack over paper towels. While warm,dust with powdered sugar cool completely.Store in an airtight container in a cool place. Best served the same day.If making ahead, store without powdered sugar. To serve, warm in a preheated 275° oven for 5 minutes. Cool slightly, then dust with powdered sugar.

Steps:

• Beat yolks with whole egg until light and fluffy. Add granulated sugar, water, vanilla, and cardamom. Add flour to make a soft dough. Let stand 15 minutes. Roll 1/3 dough to approximately 1/16 -inch thickness on lightly-floured board. Cut diagonally into diamond shapes. Fry in at least 1-inch deep vegetable oil heated to 375° F until light golden brown. Drain, cool, and dust with confectioners' sugar. Store in tightly covered container.

Steps:

• 1. Beat egg yolks and salt until thick and light in color. Add in cream, sugar and butter. Mix well.
• 2. Add flour and cardamom to egg mixture. Mix well. Chill one hour.
• 3. Roll out 1/4 of the dough at a time, keeping the rest of the dough in the refrigerator. Roll a 1/16 inch thick rectangle. Using a fattigman cutter or a pastry cutter cut in 1 1/2-inch wide strips then cut diagonally at 4-inch intervals (making diamonds). Cut a 1 inch slit lengthwise in center of each piece. Slip one end of the diamond through the cut and pull through gently.
• 4. Fry a few at a time in hot oil (350*) for 1 to 2 minutes or until golden brown. Remove to paper towels with a slotted spoon. Sprinkle with powdered sugar.

Steps:

• In mixer bowl, beat egg yolks and sugar for about 10 minutes or until very thick and lemon colored.
• Stir in cream, cognac, cardamom and lemon peel.
• Mix in enough flour to make a stiff dough, cover and refrigerate at least 3 hours.
• Heat deep fryer to 375 degrees.
• Divide dough in half and roll very thin 1/8 to 1/16 thick on well floured board.
• Cut dough into 4x2 inch diamonds, cut slit about 1 inch in center and draw long point of diamond through slit and curl back in opposite direction.
• Fry in deep fryer about 15 seconds on each side or until light brown.
• Drain and store in airtight container.
• Before serving sprinkle with powdered sugar.
• *Selfrising flour can be used in this recipe.

Steps:

• Beat yolks and whites, salt and sugar together for 1/2 hour (I know -- but that's what the recipe calls for).
• Add cream and cardamom and stir together well; add butter, lemon extract and brandy.
• Add enough flour to make a dough stiff enough to roll out thinly.
• Place in refrigerator and chill overnight.
• Roll out thinly in small quantities; cut into diamond shapes.
• Cut a slit in the center of each diamond and pull one corner through.
• Preheat oil to 365°F and fry pastry to a delicate brown.
• Cool on paper towels and dust lightly with confectioner's sugar.