Fattigmand (Crispy, deep fried "poor man" cookie)

Fattigmand
6 egg yolks
2 egg whites
4 tablespoons powdered sugar
7 tablespoons granulated sugar
6 tablespoons (3 ounces) whipping cream
5 tablespoons unsalted butter, melted
1 1/2 tablespoons brandy (a scant shot)
3 1/2 cups flour, sifted
1 teaspoon freshly ground cardamom seeds
3 pounds solid white shortening
Powdered sugar for sprinkling
The day before frying: In mixing bowl beat egg yolks for 5 minutes.
In separate bowl mix sugars together, remove lumps. Gradually add sugar to egg yolks and beat at medium speed for about 1 minute. Add melted butter one tablespoon at a time, mixing after each addition.
Whip the cream to soft peaks and add to mixture, blending well. By hand, mix in the brandy.
In a separate bowl, beat the egg whites until stiff, then add to mixture, stirring well.
In a small bowl sift the cardamom with 2 cups flour and add this mixture 2 tablespoons at a time to wet ingredients, mixing by hand. Work in the rest of the flour slowly, by hand. Dough should be firm enough to roll and handle. Chill overnight.
The day of frying: Lay out brown paper on counter for draining the fattigmand. Heat all the shortening in a deep heavy iron skillet or Dutch oven.
Taking small pieces of the dough, roll out as thin as possible on floured surface. Cut into diamond shapes about 1 1/2 inches to 2 inches on each side, and make a small slit about 1/2 inch in the middle of each diamond. Poke one end of the diamond through the slit and fold under. Chill on a cookie sheet in the refrigerator.
Test the oil to see if it is hot enough by taking a small piece of dough and dropping it in the oil. If it rises to the top quickly, it is hot enough. Fry each cookie until slightly brown on the edges, then turn and fry the other side quickly. Remove from oil and drain on brown paper. When cool, sprinkle with powdered sugar.
Makes four dozen.
Cook's tip: To keep oil from getting too brown, place a slice or two of peeled potato into the oil.
Nutrition values per cookie: 73 calories, 4 g fat, 8 g carbohydrates, trace of fiber, 1 g protein, 32 mg cholesterol, 4 mg sodium.

File: 'fd bianchi.rec2 1219' in 'dpa'