Does anybody know the name of this delicate fried Scandanavian cookie?

Are you talking about a rosette? It's almost like a funnel cake?

Sounds like rosettes to me. The best forms look like cast iron. The best grease to use is shortening. You heat iron in the grease, shake or dab off and dunk into the batter. The first few are hard to get off sometimes, but you get the knack of it. I generally thin down a generic recipe as I like them thinner. I also use fry daddy. Messy and time consuming, but worth it.

I've been collecting molds for years. Part of my collection.

debc, wow! Impressive!

You let the batter fall off the grease? Where do you get your irons?

Bottom of cookie

On 12/19/2014 HonnyBrown said:

debc, wow! Impressive!

You let the batter fall off the grease? Where do you get your irons?

You have to get them off the iron as quick as you can or they'll stick on. The first couple usually need a little help and I use a chop stick. After that the iron is seasoned and they practically fall off.

Most of my irons are at least 15 years old so I've gotten them from everywhere. I've been making them for 40 years. The last ones I got were from a specialty store like Williams Sonoma.

LOL, anyone remember chef wizard tongs/whisk? They were made for these cookies. That's what I used to pull them out of the grease and dunk into the powdered sugar.

Yes--Rosettes!!!! Yummy! A Christmas dessert staple of Norwegians everywhere in North Dakota & Minnesota.

My aunt made those when I was young. They were the BEST!