While our parents didn't do much to acknowledge this heritage, Tom's mother did make fatigmand cookies, and my mother learned to make potato lefse for my dad.
Over the years I have really felt a connection to my Nordic roots, especially after touring Norway and Sweden, and connecting with fourth cousins there. We both were able to find ancestral villages and the locations of farms where our ancestors lived.
I have made lefse many times, and started making the fatigmand a few years ago. Last year we decided to make fatigmand cookies with our grand kids. This year we decided to add lefse making too.
Fatigmand cookies are fried cardamom flavored dough, rolled very thin, cut and slit and the tail tucked into the slit to make a buckle like cookie.
I rolled the dough, Irene tucked the tails, and Tom and Isaac manned the hot oil.
Yesterday evening I made the mashed potatoes, enriched with butter and half & half. I chilled them in the refrigerator over night. This morning I worked in just enough flour to make a dough that holds together with a bit of elasticity.
Each ball of dough is rolled out as thin as possible. Lots of flour "tossing" is required to prevent sticking.
Tom taught Isaac how to use the special lefse stick to lift the delicate rounds and get them on the griddle - the lefse iron.
Irene had a turn too.
And then it was time for lunch - left over turkey soup, and lefse. Finally Irene got to eat them! Yum, yum!
Yah, sure, you betcha'.