This recipe was brought from Norway by Emma's great-grandmother, Sigrid, in the 1920s.
INGREDIENTS
- 2 cups flour
- 1 teaspoon cardamom
- 1 egg
- 3 egg yolks
- 1/2 cup sugar
- 1/4 cup butter (melted and cooled to room temp)
- 5 tablespoon heavy cream
- 1 tablespoon cognac
- Oil for deep-frying
DIRECTIONS
- In medium bowl, mix flour and cardamom; set aside.
- In separate mixing bowl, whisk together sugar, egg and yolks. Mix in butter, cognac and heavy cream until just combined. Fold in flour, avoiding to over-work dough.
- Chill in fridge overnight or freeze for 2 hours.
- Roll out dough on well-floured surface to 1/8 inch thickness. Cut dough into 2 x 1½ inch diamond shapes. Cut small 1-inch line down center of each. When dough is ready to fry, heat oil in a deep skillet to 350-375 degrees F. Fry diamonds in small batches of two or three. Make sure oil doesn't get too hot.
- Once cookies are golden brown, remove from oil and drain on paper towels. Dust with powdered sugar and serve right away.