Swedish rosettes: Crisp, feather-light cookie recipe from 1960

Instructions

1. Sift flour, sugar, and salt together.
2. Beat egg, milk, cooking oil, and vanilla together until blended; stir into flour mixture.
3. Heat fat in electric skillet or heavy saucepan to 400 (F).
4. Heat rosette iron in fat for several minutes; shake off excess fat.
5. Dip iron into batter just to top of iron; immerse quickly into hot fat; hold immersed until rosette begins to brown.
6. Lift iron; shake off rosette; turn to brown other side; drain on absorbent towels.
7. When cool, dust lightly with confectioners’ sugar.
8. May be kept several weeks in a tightly -overed container.