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

1960s, Vintage Christmas, Vintage dessert recipes, Vintage magazines

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Swedish rosettes: A vintage cookie recipe

This light Scandinavian cookie recipe uses a rosette iron to create its distinctive shape, and the resulting treats are as delicious as they are beautiful.

Swedish rosettes

Yield: 36

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

1/2 cup sifted all-purpose flour
1 tablespoons sugar
1/2 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon cooking oil
1/2 teaspoon vanilla
Shortening or oil for frying

Instructions

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

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Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 22Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 33mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY: Swedish heirloom cookies (1956)

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