Recipe For Cooking Swedish Christmas Rosettes

Toaster Oven Cookies :: Holiday Cookies

Swedish Christmas Rosettes

Divide this batter in half. Add red food coloring to one half and green to the other. After the rosettes are fried, dust the red ones in powderedsugar mixed with cherry gelatin and the green ones in powderedsugar mixed with lime gelatin.

Batter
2 lrg. eggs
1 c. milk
1 c. unsifted flour
1 Tbsp. sugar
2 tea. vanilla extract or flavoring

In a med. bowl, combine eggs and milk. With fork or wire whisk, mix well. Stir in flour, sugar and vanilla extract or flavoring; blend until smooth. Cover with plastic wrap. Refrigerate one hr. or overnight.

In a 5-qt. Dutch oven, heat 2 qt. vegetable oil to 365 degrees F on a candy thermometer. Attach selected iron to handle. Dip iron into hot oil for 15 seconds; drain slightly on paper towel. Dip lower part of hot iron into batter, letting excess drip back into bowl. (Do not get batter on top of iron.)

Dip iron into hot oil; as batter becomes cooked, it will loosen and drop into oil. Cook until golden on one side; turn and cook on other side. Repeat. As pastries turn golden, remove with a slotted spoon and drain on paper towels.

Pastries may be sprinkled with powderedsugar or cinnamon-sugar. Tart shells may be filled with sweet or savory fillings.

Savory Pastries
Omit sugar and vanilla extract or flavoring from basic batter. Add 1 tea. dried dillweed and 1/4 tea. salt.

Spice Pastries
To basic batter add 1/2 tea. each ground ginger and ground cinnamon and 1/4 tea. ground allspice.