Fatigmann (Norwegian Christmas Cookies)

Fatigmann (Norwegian Christmas Cookies) Recipe - Authentic Norwegian Treat

Region / culture: Norway | Preparation time: 1 hour | Cooking time: 1-2 minutes per batch | Servings: This recipe makes approximately 36.

Introduction

Fatigmann, also known as Norwegian Christmas Cookies, are a traditional holiday treat that are fried to perfection and dusted with icing sugar. These cookies are a delightful addition to any Christmas celebration and are sure to be a hit with family and friends.

History

Fatigmann cookies have been a staple in Norwegian Christmas celebrations for generations. The name "Fatigmann" translates to "cookie man" in English, and these cookies are traditionally made in the shape of a man with a slit down the middle. This recipe has been passed down through families and is a beloved tradition during the holiday season.

Ingredients

6 egg yolks
0.5 tsp salt
0.33 cup light cream
1 tbsp Melted butter
0.33 cup granulated sugar
2.25 cup flour
0.5 tsp Ground nutmeg
1 tbsp Grated lemon rind
icing sugar

How to prepare

Beat together egg yolks and salt until thick and light.
Beat in cream, sugar, and butter.
Sift together flour and nutmeg.
Add the flour mixture to the egg yolk mixture along with lemon rind.
Mix well.
Chill the dough for at least 1 hour.
Divide the dough into quarters and keep the remaining dough cold as you work with each portion.
Roll each quarter to a thickness of 0.06 inch.
Cut the dough into strips that are 1-0.5 inches wide, and then diagonally into 4-inch sections.
Make a 1-inch slit lengthwise in the center of each strip, and slip one end through.
Heat oil in a deep fryer to 350°F (177°C) and fry a few strips at a time for 1-2 minutes or until golden.
Remove the fried strips from the oil with a slotted spoon and drain them on paper towels.
Sprinkle the fried strips with icing sugar.
Store the fried strips in an airtight container.

Variations

Add a sprinkle of cinnamon or cardamom to the dough for a warm and spicy flavor.
Drizzle melted chocolate over the cooled cookies for a decadent touch.

Cooking Tips & Tricks

Be sure to chill the dough for at least 1 hour before rolling it out. This will make it easier to work with and will help the cookies hold their shape.

- Keep the remaining dough cold as you work with each portion to prevent it from becoming too soft.

- Fry the cookies in batches to ensure they cook evenly and don't overcrowd the fryer.

- Drain the fried cookies on paper towels to remove excess oil before dusting them with icing sugar.

Serving Suggestions

Serve Fatigmann cookies with a cup of hot cocoa or coffee for a cozy holiday treat.

Cooking Techniques

Frying the cookies in hot oil gives them a crispy exterior while keeping the inside soft and tender.

Ingredient Substitutions

You can use whole eggs instead of just egg yolks for a richer flavor.

- Substitute almond or coconut flour for a gluten-free version of these cookies.

Make Ahead Tips

You can prepare the dough for Fatigmann cookies ahead of time and store it in the refrigerator for up to 24 hours before frying.

Presentation Ideas

Arrange the fried cookies on a festive platter and dust them with extra icing sugar for a beautiful presentation.

Pairing Recommendations

Enjoy Fatigmann cookies with a glass of mulled wine or a traditional Norwegian Christmas drink like gløgg.

Storage and Reheating Instructions

Store leftover Fatigmann cookies in an airtight container at room temperature for up to 1 week. To reheat, place them in a 350°F (177°C) oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of Fatigmann cookies contains approximately 120 calories.

Carbohydrates

Each serving of Fatigmann cookies contains approximately 15 grams of carbohydrates.

Fats

Each serving of Fatigmann cookies contains approximately 5 grams of fats.

Proteins

Each serving of Fatigmann cookies contains approximately 2 grams of proteins.

Vitamins and minerals

Fatigmann cookies are not a significant source of vitamins and minerals.

Alergens

Fatigmann cookies contain eggs, dairy, and gluten.

Summary

Fatigmann cookies are a delicious holiday treat that are relatively low in calories and provide a small amount of carbohydrates, fats, and proteins.

Summary

Fatigmann cookies are a delightful Norwegian Christmas tradition that are sure to bring joy to your holiday celebrations. With a crispy exterior and a tender interior, these fried cookies are a delicious treat that everyone will love.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was during one of my many visits to Norway, a country that holds a special place in my heart. I was staying with a dear friend of mine in the small town of Lillehammer, surrounded by snow-covered mountains and quaint wooden houses. It was Christmas time, and there was a sense of magic in the air.

My friend, Ingrid, was a wonderful cook and had a collection of recipes passed down through her family for generations. She had a particular fondness for baking, and her kitchen was always filled with the mouthwatering aroma of freshly baked goods. One day, as we sat by the fireplace sipping hot cocoa, she brought out a tattered old recipe book that had been in her family for decades.

"This," she said with a twinkle in her eye, "is the recipe for Fatigmann, a traditional Norwegian Christmas cookie. It's a family favorite, and I think you'll love it."

I eagerly watched as Ingrid gathered the ingredients and began to mix them together. The dough came together easily, and soon she was rolling it out and cutting it into intricate shapes. I helped her fry the cookies in hot oil until they were golden brown, and then we dusted them with powdered sugar.

The first bite of Fatigmann was like a taste of heaven. The cookies were light and crispy, with a hint of cardamom and orange zest. They were the perfect combination of sweet and spicy, and I couldn't get enough of them.

As I savored the last crumbs of the cookie, I asked Ingrid how she had learned to make such a delicious treat. She smiled and told me the story of how her grandmother had taught her the recipe when she was a little girl.

"It was during a particularly cold winter," she said, her eyes drifting off into the distance. "My grandmother and I would spend hours in the kitchen, baking all sorts of Christmas treats. She was a master baker, and she taught me everything she knew."

Ingrid's grandmother had learned the recipe for Fatigmann from her own mother, who had passed it down to her. It was a recipe that had been in their family for generations, and each year they would gather together to make the cookies and share them with friends and neighbors.

I was fascinated by the story, and I knew that I had to learn how to make Fatigmann for myself. Ingrid graciously agreed to teach me, and over the next few days, we spent hours in the kitchen perfecting the recipe.

I learned how to roll out the dough and cut it into intricate shapes, just like Ingrid had done. I fried the cookies in hot oil, watching as they puffed up and turned golden brown. And finally, I dusted them with powdered sugar, just as Ingrid had shown me.

The first batch of Fatigmann that I made on my own was a success. They were just as delicious as the ones that Ingrid had made, and I felt a sense of pride as I shared them with my friends and family.

From that day on, Fatigmann became a regular part of my holiday baking repertoire. It was a recipe that reminded me of the warmth and joy of Christmas, and the bond that food can create between generations.

As I sit here now, surrounded by my own family and friends, I can't help but think of the journey that led me to this moment. The first time I saw the recipe for Fatigmann, I was captivated by it. And now, it's a recipe that holds a special place in my heart, just like Norway and the dear friend who taught it to me.