If you don’t count the spritz cookies Zeb and I made just before Thanksgiving, these Scandinavian Rosettes are the first Christmas cookies of the season for me.
Growing up my mother called these kruschiki’s, but when I did some research to find a recipe for them, the recipes for kruschiki’s looked nothing like these deep-fried rosettes.
The recipe is simple and takes only minutes to make.
Scandinavian Rosette Cookies
- 2 Large Eggs
- 2 tsp. White Sugar
- 1 tsp. Vanilla Extract
- 1 Cup Milk
- 1 Cup Flour
- 1/4 tsp. Salt
- Oil for frying
- Whisk eggs, sugar extract and milk together. Add flour and salt and beat till mixture is smooth.
- Heat 2 – 3″ of oil in deep fryer to 360. Submerge rosette iron into the oil to heat.
- Pour batter into shallow bowl that is wide enough to submerge entire iron.
- Dip the heated iron into the batter, careful not to cover the top. Dip batter-covered iron into oil, submerging.
- Allow rosette to fry until golden brown, using a knife-edge to scrape off any excess batter from top if necessary.
These cookies are light and go down easily. The only change I might try when I make these again is to add some vodka to the batter. This is an old Polish trick to stop the batter from soaking up oil when they are deep-fried. I’m not sure how much I would add, but it burns off while frying anyhow, so I’m not sure it matters.
I wish I had time to bake a different cookie every day of December, but time just doesn’t allow. Today was the first of my more realistic goal of a dozen different types of Christmas cookies, and for this I am — Simply Grateful.