Shop Sale at Williams-Sonoma
These Norwegian cookies
are Christmastime favorites. You need a rosette iron set to make these
makes 3 dozens
1 cup milk
1 teaspoon pure
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 eggs, lightly beaten
quarts canola oil
Confectioners' sugar for sprinkling
into a small bowl, and add the vanilla, sugar, salt, and cardamon.
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
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.
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.
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
Rosettes are best eaten within 1 day of being made, but can
be kept, layered between sheets of wax paper or parchment paper, in an airtight
container at room temperature 2 days.
* Available at some specialty
bakeware shops or online at: