Rosettes are made with a thin batter that
is fried on specially shaped rosette irons.
Rosettes
2 large eggs
2 teaspoons granulated sugar
1 cup milk
1 tablespoon vanilla, lemon, brandy, anise, or rum extract
1 cup all-purpose flour
1/4 teaspoon salt
Vegetable oil for frying
Powdered sugar for sprinkling
- In a mixing bowl, beat eggs and sugar;
stir in milk and your choice of extract.
- Combine flour and salt; add to batter
and beat until smooth.
- Heat 2 1/2-inches of oil to 365°F
(185°C) in a deep fat fryer or electric skillet.
- Place rosette iron in hot oil, drain,
then dip in batter, three-fourths up on sides of iron (do not
let batter run over top of iron). Immediately place into hot
oil; loosen rosette with fork and remove iron. Fry 1 to 2 minutes
per side or until golden. Remove to a wire rack covered with
paper towel. Repeat with remaining batter, being sure to reheat
rosette iron each time.
- Sprinkle cooled cookies with powdered
sugar and store in a tightly sealed container.
Makes about 4 to 5 dozen.
Note: These cookies freeze well.
