Scandinavian Rosette Cookies......

We did it!
 Our first Rosettes fresh off the deep frying pan!
And...Their beautiful!
A rosette is a thin cookie,-like deep fried  pastry of Norwegian origin.
Rosettes are traditionally made during Christmas time.
 They are made using intricately designed irons.
 The iron is heated to a very high temperature in oil, dipped into the batter,
 then re-immersed in the hot oil to create a crisp shell around the metal.
The iron is immediately removed and the rosette is separated from the iron.
 Usually, the edges of the rosette are dipped into frosting or sugar.
 Rosette recipes are popular in the United States
among families with Scandinavian ancestry.
We messed up on a few, but for the most part they all turned out wonderfully!

Scandinavian Rosette Cookies
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In order to use this recipe you will need the
 Rosette set found here
or anywhere on the Internet and specialty shops.
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2 large eggs

2 teaspoons sugar
1 teaspoon vanilla extract
1 cup milk
1 cup flour
1/4 tsp. salt
Canola oil for frying
1 cup powder sugar for dipping

Heat 3″ of oil in a deep fryer or in a large, heavy frying pan over medium-high heat to 365º. Pour dipping sugar onto a plate or sifter to sprinkle on top ( is what I did ), and set out paper towels for drying off excess grease. In a large, shallow bowl, whisk together the eggs, sugar, vanilla, and milk. Add flour and salt, whisk until batter resembles the texture of heavy cream.
First, submerge the bare rosette iron into the oil to preheat it.Carefully dip the heated rosette iron into the batter so that the batter covers the bottoms and sides of the iron but does NOT leak on to the top. ( This is very important, otherwise you will not be able to get the cookie off of the mold.) Dip the batter-covered rosette iron into the pot, completely submerging it in the oil.
Allow the rosette to fry until golden brown, using a knife edge to scrape off any excess batter formed at the top. While browning, your rosettes may voluntarily fall off of the iron into the oil. If so, simply fry them on each side for a few seconds until brown, then remove from pan with tongs. Blot excess grease with a paper towel, then immediately dip in sugar. Let cool.
If your rosettes have stuck to the iron while browning, use the knife to gently pry them away from the iron on to paper towels. Invert and cool. After the cookies have cooled, you can either store them in an airtight container or freeze them for later use.
Yield: 40 rosette cookies


Enjoy!!!!