Rosettes (Martha Stewart)

Rosettes are a traditional Swedish cookie, I remember eating them at a family reunion when I was little . You need a special rosette iron. I got mine at cooks.com. The heart shaped ones are nice for Valentine's Day.

Makes 3 dozen.
1 c. milk
1 vanilla bean, split lengthwise
3 T. granulated sugar
1/2 t. course salt
1/2 t. ground cardamom
1 1/2 c. flour
2 lg. eggs, slightly beaten
2 qts. oil
powdered sugar for sprinkling

pour milk into a small bowl and add seeds scraped from vanilla bean. Whisk to combine. In a medium bowl, combine sugar, salt, cardamom, and flour. Add eggs and ilk. whisk until smooth and thick. Chill for at least 30 min.

Heat oil in a 4 qt saucepan over medium-high heat until a deep-frying thermometer registers 375.

Attach rosette iron to handle. Carefully dip iron into oil for 2 to 3 minutes. Blot with paper towel. (It is very helpful to reheat rosette iron before dipping into batter.)

Dip hot iron into batter up to the top edge; do not allow batter to coat the top. Submerge iron in oil to pot, but keep submerged and continue cooking until lightly browned. Remove iron from oil, and gently remove rosette, using a fork if necessary. If rosette pops off of the iron and falls into the oil, use tongs to retrieve it.

Drain rosettes on paper towels. Sprinkle with powdered sugar before serving.