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Nutrition Facts
Serving Size 1 (12g) Recipe makes 48 servings
Calories 16
Calories from Fat 3		(22%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 17mg		0%
Potassium 13mg		0%
Total Carbohydrate 2.5g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.3g
Protein 0.7g		1%
detailed view... how is this calculated?

Rosette Cookies/Swedish Rosettes

Recipe #396389 | 1¼ hours | 35 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Deb Wolf
Oct 26, 2009

Rosettes are traditional Swedish cookies. Light and crispy, they are favorites of young and old. Rosettes are unusual in that they are fried. You will need a rosette iron, which is available in many stores (Target is one) and online. The irons come in many shapes, but the rosette is traditional. I didn't list quantities for oil and powdered sugar as more will be required than will actually become part of the rosettes. They will be around 30 calories each (before sugaring). Allowing the batter to rest creates thinner, crisper cookies. Preparation time includes resting time.

SERVES 48 , 4 dozen (change servings and units)

Ingredients

2 eggs
1 cup milk
1 tablespoon sugar
1/4 teaspoon salt
1 cup sifted flour
flavorless oil (canola)
powdered sugar

Directions

1
Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
2
Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
3
Heat 3 - 4" of oil in a small, deep pan to 365°F.
4
Stir batter.
5
Heat rosette iron by submerging in hot oil for 10 seconds.
6
Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
7
Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
8
As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
9
When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
10
Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
11
Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
12
After you've fried a few, dust them with powdered sugar.