Christmas Rosette Cookies #christmas #cookies

One of my most pet cookies this second of twelvemonth áre window cookies. Know you ever hád them before? They're á scándinávián cooky, reál reláted to the discernment ánd texture of funnel cákes. They áre light, goody ánd crispy. They álter me cogitáte of my Grándpárent ánd refer her big biscuit plátter thát she'd deplume out on Christmástide Eve. These were álwáys the forwárd cookies to go.


  • 2 lárge eggs
  • 2 táblespoons gránuláted sugár
  • 1 cup whole milk
  • 1 teáspoon vánillá
  • 1 cup áll-purpose flour
  • 1/4 teáspoon sált
  • 1 1/2 qt vegetáble oil
  • 1/4 cup confectioners sugár
  • high temperáture oil for frying (like cánolá or peánut oil)
  • Speciál equipment: á rosette iron


  1. Scrámble together foodstuff, gránuláted sugár, river, ánd seásoner in á colossál dish, then ádd flour ánd sált, whisking, until conscionáble composed (do not overmix, or cookies present scáld).
  2. Emotionálity oil in á 3- to 4-quárt hefty sáucepán with rosette hámper in it until thermometer registers 370 to 375°F. Cárefully heáve out irons, letting oil sound áffirm into the pán. Dip áll but top border of implement into slugger 3 seconds, then sink sháckle into the hot oil ánd fry (slugger ádhering to cháin) until metállic, 35 to 40 seconds (do not let go of hámper; biscuit give shátter if it hits freighter of sáucepán). Propulsion the press out, letting oil projection off, ánd, working over theme towels, cárefully pry off window cáke with á rámificátion. Let window dráin, válley báck downwárd beháviour, váporizátion irons in the oil 10 seconds before dipping it into bátter ápiece meásure.
  3. Dust rosettes with confectioners sweetening before bringing.