Rosette Cookies

Difficulty: ***

An old world favorite and easy to make, but requires small, iron waffle molds to be made.


2 eggs, slightly beaten
2 tsp. sugar
1 cup milk
1 cup sifted flour
1/4 tsp. salt
1 Tablespoon lemon extract, vanilla, brandy, anice, rum or maple flavoring, your choice

Add sugar to eggs, then add milk. Sift flour with salt. Stir into egg mixture and beat until smooth. Should be the consistency of whipping cream. Add flavoring.

1. Heat oil in deep fat fryer, or place two inches of oil in a deep frying pan and heat until water sizzles with flicked into it... about 375 degrees if using a thermometer.

2. Pour batter into a flat loaf pan for easier access.

3. Attach mold to handle and immerse in hot oil until thoroughly heated. Lift out and bloat off excess oil with a paper towel. Be care not to burn yourself.

4. Dip iron into batter ONLY TO THE DEPTH OF THE MOLDS. Avoid getting batter on top of the mold.

5. Immerse molds into hot oil, covering completely.

6. When Rosettes are delectate brown, life iron out, allowing excess oil to drip back into fryer.

7. To remove Rosette cookie from the iron, gently tap on the top of the mold with a spoon.

8. Before making additional rosettes, reheat iron as necessary.

* For crisper rosettes, refrigerate batter, covered, at least 2 hour before using.
*If excess batter adheres to the top of mold, fray as usual, then gently remove excess with a knife.
*If batter will not adhere to mold, oil may be either too hot or too cold. Check with a thermometer and adjust accordingly.
*If first rosette cookies are not crisp, thin batter with a little milk, and check temperature of oil.

Cool with the more open side down on rack or paper towel. Layer cookies no more than three deep in airtight container. May be frozen. To recrisp, heat in a 300 degree oven for 3-5 minutes.

When cool, sprinkle cookies with confectioners sugar or cinnamon-sugar combination.
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