**20 Scandinavian Cookies - Rosettes
(for use with rosette irons)

2 eggs
1 cup milk

Blend in:
1 cup flour
1 teaspoon sugar
1/2 teaspoon salt

Have on hand:
1 1/2 pounds fat for frying


Let batter stand 1 hour to let bubbles escape. Put rosette iron in cold fat, heat fat to 375° F. Remove iron; drain on paper towel and dip in batter, not over top of iron. Dip iron comopletely in hot fat until batter fries golden brown. Remove and slip rosette from  iron, using hat pin to loosen. Drain. Wipe iron each time before dipping in batter. If rosettes fall into fat, it is too hot. If they are not crisp, they are frying too quickly. Sprinkle with powdered sugar.

From Twenty Scandinavian Cookies
by Robin Rycraft, Peggy Rycraft, Michael
McPherson and Mary Ann Fry.
© Rycraft, Inc. 1971. Reprinted 1976.