Rosettes

* Exported from MasterCook *

ROSETTES

Recipe By : Dianne Ward
Serving Size : 20
Categories : Cookies And Brownies

Amount Measure Ingredient -- Preparation Method
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2 eggs -- slightly beaten
2 tsp sugar
1/4 tsp salt
1 c milk
1 c flour
1 Tbsp lemon extract
powdered sugar for sprinkling over top
oil for frying

Add sugar to lightly beaten eggs, then add milk. Beat in flour and salt
until batter is smooth. Add flavoring.

Heat 2" vegetable oil in a pan. Place rosette iron in oil to heat it.
Place paper towels next to work area for draining cookies.

Drain oil from iron and dip iron into batter 3/4 of the way tp the top
of the iron. If only a thin layer sticks to the iron dip it again for a
smooth layer. Plunge quickly into hot oil and cook for 2 or 3 minutes,
until active bubbling stops.

Drain over pot then remove cookie from iron and let it finish draining
on paper towels. If it sticks, tap the top of the iron with the handle
of a wooden spoon or pry off with a fork. When the batter and
temperature are right the cookie nearly falls off the iron.

If your rosettes are not crisp the batter is too thick. Thin with a
little milk. The first two are "practice"!

Practice makes perfect with these. The iron must be HOT. Keep a potlid
nearby whenever you fry anything, just in case you need it to smother as
fire.

Sprinkle the cooled cookies with powdered sugar and store air tight.
These freeze well. We once accidentally
forgot a batch in the freezer for ten months. They were fine. David was
thrilled.

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NOTES : Dave Wards favorite Christmas cookies! Made with a rosette iron.