**20 Scandinavian Cookies - Fatigman's Bakelser
Fatigman's Bakelser
(not for use with cookie stamps)

3 egg yolks
3 whole eggs

8 tablespoons sugar
6 tablespoons whipping cream
1 tablespoon cardammom
Add gradually to make as soft a dough as can be rolled:
1 1/2 to 1 3/4 cups flour


Roll thin and cut in diamond shapes. Cut slit through the middle and pull one point through slit. Fry in hot fat until delicate brown. May be dusted with sugar.

From Twenty Scandinavian Cookies
by Robin Rycraft, Peggy Rycraft, Michael
McPherson and Mary Ann Fry.
© Rycraft, Inc. 1971. Reprinted 1976.