Fattigmans Bakkels Fried Diamond Cookies Recipes

Steps:

• In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
• Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
• Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.

Steps:

• Beat eggs and sugar in large bowl with electric mixer at medium speed until thick and lemon colored.
• Beat in butter, milk and vanilla until well blended.
• Gradually add 1 1/2 cups flour.
• Beat at low speed until well blended.
• Stir in enough remaining flour with spoon to form soft dough.
• Divide dough into 4 portions; cover and refrigerate until firm, at least 2 hours or overnight.
• With floured hands, shape 1 portion dough at a time into 1-inch-thick square.
• Place dough on lightly floured surface.
• Roll out dough to 11-inch square.
• Cut dough into 1 1/4-inch strips; cut strips diagonally at 2-inch intervals.
• Cut 1 1/4-inch slit vertically down center of each strip.
• Insert one end of strip through cut to form twist; repeat with each strip.
• Repeat with remaining dough portions.
• Heat oil in large saucepan to 365°F.
• Place 12 cookies at a time in hot oil.
• Fry about 1 1/2 minutes or until golden brown, turning cookies once with slotted spoon.
• Drain on paper towels.
• Dust cookies with powdered sugar.
• Cookies are best if served immediately, but can be stored in airtight container for up to 1 day.

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 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:

• 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.