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CHRISTMAS ROSETTES
1 cup milk
1
teaspoon pure vanilla extract
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cardamon
1 1/2 cups all-purpose flour
2 eggs, lightly
beaten
2 quarts canola oil
Confectioners' sugar for sprinkling
These Norwegian cookies are Christmastime favorites. You need a rosette
iron set to make these confections.
makes 3 dozens
Pour milk into a
small bowl, and add the vanilla, sugar, salt, and cardamon.
In a medium
bowl, add flour and eggs, alternating with milk. Whisk until smooth and thick.
Let stand at room temperature for 30 minutes or refrigerate covered
overnight.
Heat oil in a four-quart saucepan over medium-high heat or until
a deep-frying thermometer registers 375 degrees.
Attach rosette iron to
handle. Carefully dip iron into oil for 2 to 3 minutes.
Blot with paper
towel. Always remember to heat rosette iron before dipping into batter. Dip hot
iron into batter up to the top edge; do not allow batter to coat the top.
Submerge iron in oil, and cook rosette until lightly browned. Remove iron
from oil, and gently remove rosette, using a fork if necessary.
If rosette
pops out of the iron and falls into the oil, use tongs to retrieve it. Drain
rosettes on paper towels.
Sprinkle with Confectioners' sugar before
serving.
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