Rosettes Norwigian Cookies Recipes

Steps:

• 1. Beat eggs with the vanilla, salt and sugar. Add flour and milk alternately, mixing until smooth and same thickness as pancake batter. If it isn't thick enough, add more flour, a tablespoon at a time. If it is too thick, add a teaspoon of milk at a time.
• 2. Over high heat, bring 4 - 5 inches of oil in a sauce pan to 365 degrees. (Use a deep frying thermometer if you have one, or just try to fry and adjust heat as you go). Put the rosette iron in the hot oil for 1 - 2 minutes, the iron has to be hot.
• 3. Quickly dip the hot iron into the batter (about halfway), DO NOT let the batter go over the top of the iron, the rosette will be stuck on the iron because it will fry over the top. Dip and hold the coated iron into the hot oil and fry 20-35 seconds until light golden brown. Slip onto a paper towel to drain oil and cool a little bit.
• 4. In a shallow bowl, combine the cinnamon and sugar, mix together evenly. Dip rosettes in sugar mixture while still warm, or sprinkle or sift it on. You can also sprinkle them with colored sugar sprinkles or powdered sugar. Rosettes aren't sweet until they are sprinkled with sugar!
• 5. *** you can double the recipe, but I usually prefer to take a break between batches, so I make fresh batter each time. *** Store in airtight containers (zipper bags can be used, but won't protect the cookies as they are very fragile!).

Steps:

• In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
• Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
• Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
• To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.

Steps:

• In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth., Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter. , For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.