Recipe

Norwegian Hartshorn Cookies Or Hjortetakk Recipe

	Lor / All my dishes 5 months, 4 weeks ago Here is a Norwegian cookie. Prep:25m Cook:3m Servings:24	Lor
	norwegian deep fried cookie

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Ingredients

4 eggs

1/2 lb. sugar = 1 cup

*Sugar: 1 pound equals 2 cups

1/3 lb. butter, melted

1 tsp. cardamom

1 cup cognac

1 tsp. hartshorn salt

1 lb. flour = 5-1/3 cups

*Flour: 1 pound flour equals 5-1/3 cups

Note: Hartshorn is also called bakers' ammonia (ammonium carbonate). It is an ammonia compound and not harmful after baking. However, don't eat the raw dough. Your kitchen will stink of ammonia while the cookies bake - but once baked, the cookies will not taste of it. Can be substituted for equal amount of baking powder in any cookies recipe. It is an old-time leavening favored for cookies, such as German Springerle. It is said to give a "fluffiness" of texture baking powder can't. Its leavening is only activated by heat, not moisture (such as baking powder).

Directions

Beat egg and sugar well.

Add remaining ingredients.

Set aside some flour to roll out cookies.

Mix well.

Refrigerate overnight.

Roll dough into long sausages.

Cut into 5-inch lengths.

Form into rings and make three small cuts in the outside edge of each ring.

Fry in hot oil until golden brown - 3 to 5 minutes

From Arne Brimi, in Viking magazine, Dec. 2001

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