Rosette's

A Norwegian Christmas Tradition.  The light flaky cookie melts in your mouth.  Makes about 16 cookies.

Ingredients:
2 eggs, slightly beaten
2 TBLS sugar
1/4 tsp salt
1 cup milk 2%
1 cup flour
1 TBLS Almond Extract (can use lemon or vanilla extract in place of almond)

Directions:
Add sugar to eggs mix well, then add milk and mix again.  Mix flour and salt.  Stir into egg mixture and beat until smooth.  Add flavoring stir again.  Set aside.

Fry as directed below, dip in sugar and store in cover airtight container.  Can be frozen.

Pre-Frying Directions:

• Set up everything that is needed to fry.
• Use a fry daddy to fry.  Use shortening according to manufacturers instructions.
• Have a bowl that is big enough for the finished rosettes fill with granulated sugar.  Should have flat bottom.
• Have a bowl that is big enough to fit rosette iron 3/4 high and fill with part of the batter.  Should have flat bottom.
• Have cooling rack ready.

Frying directions:

• Put iron in oil.  Leave for about 5 minutes to heat up.  
• Lift iron and shake off excess oil.
• Dip in batter about 3/4 from top.  Lift iron; let excess batter drip off.  Do not shake.
• Put bake in oil.  When bubbling stops and rosettes are brown, they are done.  About a minute or two.
• Lift out of oil and let excess oil drip off.
• Drop into sugar and release the mold using a fork to help off.  They are delicate, so you have to be careful.
• Once iron is off, stir around sugar.  Remove from sugar and place sugar side up on cooling rack.
• Dip iron back in oil for about 2 minutes and repeat until the batter is gone.  You will need to add batter as it gets too low.