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Rosettes recipe

Rosettes are made with a thin batter thatis fried on specially shaped rosette irons.

Recipe: 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 batterand 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 notlet batter run over top of iron). Immediately place into hotoil; loosen rosette with fork and remove iron. Fry 1 to 2 minutesper side or until golden. Remove to a wire rack covered withpaper towel. Repeat with remaining batter, being sure to reheatrosette iron each time.
  • Sprinkle cooled cookies with powderedsugar and store in a tightly sealed container.

    Makes about 4 to 5 dozen.

    Note: These cookies freeze well.


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