Rosettes are special crisp, tender pastries that are traditional in Scandinavia.
I have been hearing for YEARS how great these cookies are. I just had to see for myself. I found a rosette iron at a yard sale for $2 (included the recipe book and 4 different irons – SMOKIN’ DEAL!
Prep Time: 15 minutes
Cook Time: 2 minutes each cookie
Total Time: 17 minutes
* 2 eggs
* 1 tablespoon sugar
* 1/4 teaspoon salt
* 1 cup flour
* 1 cup whole milk
* 1 teaspoon vanilla
* peanut oil for deep frying
* 1 cup sugar
* 2 teaspoons cinnamon
Beat eggs slightly. Add 1 tablespoon sugar and salt. Add flour and milk alternately, blending until smooth. Stir in vanilla. The batter should be about as thick as pancake batter. If it isn’t, add more flour, a tablespoon at a time. If it is too thick, add a teaspoon of milk at a time.
Heat 3″ of oil in a deep fryer to 365 degrees. (A deep frying thermometer is very helpful, and I highly recommend it.) Place a rosette iron in the hot oil for 60 seconds. There’s no way to take the temperature of the iron; it just has to be hot.
Dip the hot iron into the batter, making sure NOT to let the batter run over the top of the iron. If you do, the rosette will be impossible to remove. Immerse the coated iron in the hot fat and fry 25-30 seconds until light brown. Slip off onto a paper towel.
On large plate, combine 1 cup sugar and cinnamon and mix well. Dip rosettes in this mixture while still warm. You can also sprinkle them with powdered sugar. Don’t skip this step – the cookies aren’t really sweetened until they’re coated in some kind of sugar! Makes about 36 rosettes.
Luke 2:7 and she gave birth to her firstborn, a son. She wrapped him in cloths and placed him in a manger, because there was no room for them in the inn. —
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