Rosettes are made with a thin batter that is fried on specially shaped rosette irons.
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 4 to 5 dozen cookies.
Tip: These cookies freeze well.