Recipe #3 in our 2012 edition of the 12 Days of Christmas Cookies. In Norway they are sometimes stacked three high with whipped cream between each layer, then topped with fruit.
- 2 eggs
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup flour
Beat eggs slightly with sugar and salt. Add milk and flour and beat until smooth.
Heat rosette iron in hot lard or vegetable shortening to 370 degrees F. Hint: We use our electric wok for frying to maintain an even frying temperature.
For the first rosette, wipe excess fat from iron with paper towels, and dip into batter, but do not allow to come over the top of the iron. Return iron to hot fat and immerse. Fry for about 20 seconds, or until color desired.
In removing iron from fat, turn it over to drain. Jolt rosette off iron, by lightly hitting handle on edge of counter, and repeat dipping and frying. If rosette falls off iron in hot fat, add flour to batter. If rosette is thick, thin with a bit of milk.
When finished cooking rosettes, place them on paper towels on a cookie sheet with paper towels betwee each layer. Put in over at 300 degrees F. Turn off heat, allow to cool. This will remove excess fat from rosettes and improve flavor.
Dust with powdered sugar before serving, if desired.