In a medium size, deep pot, bring 2 1/2" of fry oil to 375F.
Whisk together the eggs, sugar and salt until combined.
Add the remaining ingredients for the rosette batter and whisk until just combined.
Place your rosette iron(s) into the hot oil and allow to heat up for 3-4 minutes.
Working with one iron at a time, dip the iron into the batter so that about 7/8 of the iron is covered.
Move the batter coated iron to the hot oil and cook for about 30 seconds - until light golden brown and the rosette starts to peel away from the iron.
Place the cooked rosette onto a paper towel lined cooling rack.
Return the iron to the oil and allow to heat up for about 1 minute before repeating the frying process.
Allow to cool completely on the cooling wrack before dust with powdered sugar and cinnamon.
Properly heated irons: In order for the batter to cook and release from the rosette iron, it needs to be heated properly. Preheat your iron in the oil for about 3-4 minutes. You know the iron is hot enough when it makes a sizzling sound when dipped in the batter.
Getting the batter to grip the iron: In order for the batter to stick to the iron, it needs a few seconds to bake on. I like to leave my rosette iron in the batter for about 5 seconds to make sure it has enough time to do this.
Getting the rosette off the iron: Most of the time the rosette will practically fall off the iron. If this isn't the case, you should be able to gently work it off with a butter knife.
Storage: Rosettes can be stored in an air tight container at room temperature for up to three days. They can also be frozen in an air tight container for up to two months. To use, thaw at room temperature and then back at 175F until warm and crisp.
Serving Size:1 rosette
Keywords: rosette cookies, how to make rosettes, norwegian rosettes