Swedish rosettes
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Swedish rosettes
  Swedish    Cookies    Christmas  
Last updated 6/12/2012 1:25:40 AM. Recipe ID 59735. Report a problem with this recipe.
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      Title: Swedish rosettes
 Categories: Cookies, Christmas
      Yield: 36 Servings
 
      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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Recipe ID 59735 (Apr 03, 2005)

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