This is a traditional Scandinavian Christmas cookie. If desired, divide this batter in half. Add red paste food coloring to one half and green to the other. After the rosettes are fried, dust the red ones with confectioners' sugar mixed with cherry gelatin powder and the green ones with confectioners' sugar mixed with lime gelatin powder.
Batter
Finishing
Tart shells may be filled with sweet or savory fillings.
Savory Pastries: Omit sugar and vanilla extract from basic batter. Add 1 teaspoon dried dillweed and 1/4 teaspoon salt.
Spice Pastries: To basic batter add 1/2 teaspoon each ground ginger and ground cinnamon and 1/4 teaspoon ground allspice.
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