Big Daddy's     Kitchen Table Recipes

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Credit: Family Recipe
Date: December 20th, 1999
Submitted By: DDees

  This ethnic recipe was brought to the U.S. in the 19th century and has been passed down for generations. It's easier if two people prepare it, one doing the cutting and rolling, and the other deep-frying. It's great for mothers and daughters to share some time in the kitchen on this one!

  • 3 eggs
  • 3 Tbsp. cream or milk
  • 1/4 c. sugar
  • 1 1/2 Tblsp. melted shortening
  • 1 Tblsp. brandy or whiskey
  • 1/2 tsp. salt
  • 1/2 tsp. crushed cardamom seeds (see note)
  • 3 c. all-purpose flour
  • Oil for deep-fat frying
  • Powdered sugar

In a large mixing bowl, beat eggs slightly. Beat in cream, sugar, melted shortening, brandy, salt and cardamom. Add flour gradually to form a stiff dough. On a lightly floured board, roll out as thin as possible. (The dough is very springy and takes considerable rolling - it has a tendency to 'snap back'). Using a sharp knife, cut into diamond shapes about 4 inches long. Cut a lenghtwise slit in the center of each and pull one end through the slit.
Heat the oil for frying to 365 degrees. Fry the pastries, 5 or 6 at a time, for 1 or 2 minutess on each side, until lightly browned. Drain on paper towels. Cool and store (or freeze) in covered containers. Just before serving, put powdered sugar in a bag and shake a few cookies at a time in it to coat lightly. Yields about 100 cookies.

***NOTE: Traditionally, Norwegian cooks buy cardamom seeds in the husks, peel off the soft, light-colored husks and crush the dark-colored seeds with a mortar and pestle. The seeds may also be ground in an electric blender.

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