Scandinavian Rosettes

1. 1

   Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not overmix, or cookies will blister).

2. 2

   Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375F.

3. 3

   Carefully lift out iron, letting oil drip off into pan.

4. 4

   Dip all but top edge of iron into batter 3 seconds, then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let go of iron; cookie will shatter if it hits bottom of saucepan).

5. 5

   Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork.

6. 6

   Let rosette drain, hollow side down, on paper towels, then make more rosettes in same manner, heating iron in oil 10 seconds before dipping it into batter each time.

7. 7

   Dust rosettes with confectioners sugar before serving.

8. 8

   Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).

No additional tips available.