Kleiners have a very unique flavor! It mainly comes from the spice Cardamom. In the United States, it can be hard to find, but you can usually find it at a whole foods store.
Once you have made the dough you roll it out to about 1/2 an inch thick, and cut it into a diamond shape. A ruler helped me make the diamond more precise, and consistant. I made strips 1 1/2" and 3", to get the diamond.
You make a slit in the center of each diamond.
Then it is time to turn your Kleiner. You basically put the top point of the Kleiner through the point. It makes a very unique design!Now it is time to fry your Kleiner! At my house we usually have two crews, the cutting crew and the frying crew so we can get a lot done at a time! Fry your cookie until it is light brown.
Start melting 1/2 a can of Crisco in a heavy pan on the stove over medium heat. Beat eggs, sugar, cream, and melted butter. Add vanilla, lemon rind and juice. Mix baking powder with flour and add a little at a time to wet ingredients, until dough is stiff. Divide dough into small enough portions to be able to handle. Roll out on a floured counter about a 1/2 thick. Cut in a diamond shape, and cut a slit in the center of each diamond. Pull one point of a diamond through the slit. Fry in oil until light brown. Drain cookies on paper towels. Add more oil to pan as needed. Allow oil to reheat before frying cookies. Store cooled cookies in a covered container. May be stored for several weeks. Cookies taste even better after a few days.
- 6 eggs
- 2 cups sugar
- 1 tsp salt
- 8 Tbsp canned evaporated milk (or cream)
- 1 cup melted butter
- 2 tsp baking powder
- 6 to 8 cups flour
- 2 tsp vanilla
- grated rind of 1 lemon and a little juice
- 4 tsp. cardamom crushed
- Crisco Oil for frying.
You can top with powdered sugar, we usually don't. But it is good and dresses it up a bit!