Rosettes Norwigian Cookies Recipes

Steps:

• Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not overmix, or cookies will blister).
• Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375°F. Carefully lift out iron, letting oil drip off into pan. Dip all but top edge of iron into batter 3 seconds, then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let go of iron; cookie will shatter if it hits bottom of saucepan). Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork. Let rosette drain, hollow side down, on paper towels, then make more rosettes in same manner, heating iron in oil 10 seconds before dipping it into batter each time.
• Dust rosettes with confectioners sugar before serving.
• Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).

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:

• 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.