“A bit tricky to make, but a platter full of these is tremendously impressive. Keep the iron and the oil hot and stable at all times.” – Calla Ferre
“In a way, these remind me of funnel cake, only in cookie form. They are an old fashioned type cookie that I learned to make from my Grandma. The choice of rosette iron is important as well. If you are just starting to learn to make these, stick with a simple rosette pattern with lots of interconnected nodes. Shapes that are more open and have large single curves are difficult to produce accurately.” – April Ferre
- 2 Eggs Plus 1 Egg Yolk
- 2/3 Cup Heavy Whipping Cream
- 1/3 Cup Sugar
- 1 Cup Flour
- Pinch Salt
- Powdered Sugar
- Beat eggs and cream together. Add sugar, flour and salt. Stir until smooth. Cover and let stand 2 hours.
- Put rosette iron in deep fat while both are still cold. Heat to 360 (or a little less) degrees. Remove iron, and while still very hot, dip it into batter. Hold the batter coated iron above the batter for just a moment before returning it to hot fat. This will help prevent rosette from slipping off the iron as it cooks. Fry to golden brown. Remove from fat, slip rosette from iron, and drain on paper towel. Heat iron again before dipping into batter.
- When rosettes are slightly cool, sprinkle with powdered sugar.
1952 Recipe – Jean Hansen – From Danish Cookbook: For Danish Appetites, Solvang, California