Rosettes are made with a thin batter thatis 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 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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