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SWEDISH ROSETTES
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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2 Egg
2 tb Sugar
1 c Milk
1/4 ts Salt
1 c Flour
1 lb Shortening
Blend dry ingredients. Add milk and egg and beat until
smooth like heavy cream. Strain mixture. Heat rosette
iron in 400 F. fat 3 inches deep in a small saucepan
or automatic deep fryer. An auto fryer is best as it
is easier to keep the fat at the correct temperature.
Tap excess oil off of iron batter on a paper towel.
Dip iron in batter until 2/3 covered. Immerse in hot
fat and fry until delicatley brown. Remove; tip upside
down to drain. Push off rosette and drain on paper
towels. Stir batter each time before dipping iron.
Repeat. If iron is too cool, batter will slip off.
Dust with powdered sugar and store airtight, in single
layers seperated by wax paper. Best if served within a
day or two (if they last as long as 2 days!).
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