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Here is a link that might be useful: Rosettes

This Swedish recipe is about 40 years old. I take these cookies to cookie exchanges and when I need to bring a treat to a gathering. They are always loved.

ROSETTES

1 cup flour
1/2 cup evaporated milk
1/2 cup water
1 tsp sugar
1/2 tsp salt
1 egg, unbeaten

Sift flour before measuring, mix milk, water, sugar, salt and egg together. Stir slowly into flour. Then beat until smooth with electric beater, medium speed.

DEEP FRY:

1. Heat mold by dipping into pan of hot fat 365 degrees for about 20 seconds. (At least 2 inches of fat.)

2 Remove mold and shake off exces fat. Dip hot mold into batter even with top. No batter should go over toop of mold.

3. Dip mold, covered with batter back into pot of hot fat.

4. As soon as rosette is formed and begins to brown slightly, lift mold and let rosette drop gently into hot fat. When rosette is brown on one side, turn over and brown other side. Remove and drain on paper towel.
5. Dip in powdered sugar, shake off excess and store in air tight container.