CHRISTMAS ROSETTES

These Norwegian cookies are Christmastime favorites. You need a rosette iron set to make these confections *.

makes 3 dozens
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

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.

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: http://www.fantes.com/rosettes.htm