FRY at 350 degrees about 2 minutes. MAKES 5 to 6 dozen.
Blend together the butter, cream sugar, salt, and egg yolks. Beat with
electric mixer or rotary beater until well blended. Add gradually 2 to 2 1/4
cups flour to form a stiff dough. If desired, add cinnamon, cardamom or
nutmeg or grated lemon rind. Blend thoroughly. Roll out dough, one-fourth
at a time, on floured surface to 1/16-inch thickness. Chill remaining dough
until ready to use. Cut in strips about 1 1/2 i nches wide with pastry wheel
or sharp knife. Then cut diagonally at 4-inch ntervals. Make 2-inch slit
lengthwise in center of heach piece, then slip one end through slit. Fry in
hot deep fat (350 degrees) until delicately browned, about 1 minutes on each
side. Drain on absorbent paper. Sprinkle with sifted confectioners' sugar.
*For use with Pillsbury's Best Self-Rising Flour, omit salt.
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NOTES : "Pronounced Fah-tee-mahns Bahk-els. From Pillsbury's European Recipe
Service-A cookie from Norway."
