Rosettes
Rosettes are a Scandinavian cookie that I used to help my mom make growing up. My mom served them at her wedding reception and we made them for parties. They are light, crisp and slightly sweet! You have to have the Rosette Iron. Most of them have two shapes on one iron so you can dip and cook two at a time. I've seen them at thrift stores and you can order them on-line.
Recipe:
Oil for frying
1 egg
1 Tbs sugar
1/4 tsp salt
1/2 C milk or water
1/2 C AP flour
1/2 tsp vanilla or lemon juice
Heat oil (2 to 3 inches) in small deep saucepan to 375-400°F. Beat egg, sugar and salt in bowl. Beat in milk and flour until smooth. Heat rosette iron by placing in hot oil 1-2 minutes. Tap excess oil from iron on paper towels; dip hot iron into batter just to top edge (don’t go over the top). Fry until light-golden brown, about 30 seconds. Immediately remove rosette and invert on paper towel to cool.
Heat iron in hot oil and tap on paper towel before making each rosette. (If the iron is not hot enough, the batter will not stick or will not fall off easy.) Just before serving, sprinkle with powdered or granulated sugar. This makes about 20.
Recipe:
Oil for frying
1 egg
1 Tbs sugar
1/4 tsp salt
1/2 C milk or water
1/2 C AP flour
1/2 tsp vanilla or lemon juice
Heat oil (2 to 3 inches) in small deep saucepan to 375-400°F. Beat egg, sugar and salt in bowl. Beat in milk and flour until smooth. Heat rosette iron by placing in hot oil 1-2 minutes. Tap excess oil from iron on paper towels; dip hot iron into batter just to top edge (don’t go over the top). Fry until light-golden brown, about 30 seconds. Immediately remove rosette and invert on paper towel to cool.
Heat iron in hot oil and tap on paper towel before making each rosette. (If the iron is not hot enough, the batter will not stick or will not fall off easy.) Just before serving, sprinkle with powdered or granulated sugar. This makes about 20.
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