Norwegians Cookies My favorite cookie, made by my late Norwegian grandmother. This recipe is similar to the ones . Two days 5 egg yolks 5 T. sugar 5 T. cream 1 T. cognac 1/4 tsp. cinnamon 1/4 tsp. cardamom 1 egg white 1 1/2 cups flour Beat together egg yolks and sugar. Whisk in cream. Stir in cognac and spices. Beat egg white until it's stiff and carefully stir into other ingredients. Mix in a little more than half of the flour. Let dough stand, covered and in a cool place, overnight. Use the remaining flour-as little as possible-for rolling out the dough; the less flour you use, the more tender the fattigman will be. Roll the dough out a little at a time and as thinly as possible. Use a fattigmann cutter to cut out diamond shapes -see below. Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut. Heat lard to 350° F. Fry fattigman until golden brown. Not enough. Fattigman (is pronunced 'futtymen' as I recall, and it means 'fat man' as they are kind of puffy like.) My grandmother (on mom's side of the family) never had a written recipe for anything as far as I know, yet I have never known a finer cook. Fattigman is an odd cookie, as it is not extremely sweet or rich tasting and one feels satisfied while eating it as to believe you will eat no more, only to then find yourself repeating the ritual untill there is no more fattigman left. (As a child I thought they were called fattigman (fatman) 'cause they would make you fat 'cause you could not stop eating them.) Note: A Fattigman roller looks like a pizza cutter only the edge of the blade makes a zigzag pattern. I made one from a tin-can lid loosly nailed to a short piece of wood for a handle. I took a pair of plyers and bent around the edge some back and forth zig-zags and it made a cheap replacement in a hurry.