This recipe makes a ton of cookies. I usually make a fourth of this batch.
Ingredients:
30-32 cups flour
6 cups granulated white sugar
18 eggs
1 1b butter
1 can evaporated milk
1 T baking powder
2 T ground cardamom
1-2 quarts of cooking oil heated to 350
degrees
Instructions:
1.
Cream butter & eggs. Butter should be soft but not melted.
2.
Add evaporated milk and sugar.
3.
Add remaining dry ingredients. The dough gets heavy so you’ll have to knead
in the last few cups of flour by hand.
4.
Separate the dough into portions for
rolling out, about one or two pounds each.
5.
Roll out portions to 1/8 inch
thick. Use flour liberally to avoid
sticking.
6.
Cut cookies and twist as follows: Make vertical cuts about one inch apart (a
pizza cutter works best). Then make 45
degree angle cross cuts so that each cookie is about four inches long. Next cut a vertical slit about one inch long
in the center of each cookie. Lift the
sliced cookies one at a time, and gently coax one pointed end of the cookie
through the center slit, and pull it through, helping the cookie twist and
extend to its original length. Use
plates for accumulating cookies as this process goes faster than the cooking
process.
7.
Carefully slip five or ten cookies
into the preheated oil. After a minute
or so the cookies will float to the surface, allow to cook to golden brown, but
not too dark, turning occasionally.
8.
Retrieve cookies from hot oil with a
large slotted or mesh spoon, place on paper to drain and cool.
9.
Enjoy a fresh Kleijner with a hot cup
of eggnog.
Suggestions:
1.
Cardamom is a very expensive if
purchased at the local grocer. It is
much cheaper if you can find a market that sells Indian goods and spices.
2.
Freshly ground cardamom is far more
flavorful than pre-ground. Use a hand
grinder, or if all else fails, grind small amounts at a time using a heavy,
smooth glass bottle.
3.
Use a wide, flat, sturdy surface for
kneading and rolling out dough.
4.
Kids love to help turn the cookies.
Dad
Dad
