Rosettes are wonderful. They are light, crispy, and slightly sweet. They are like a certain type of potato chip, you can’t eat just one. They are considered to be a Christmas type cookie, but I will and have made and eaten them anytime, yet I don’t fix them often enough to have invested in a deep fat fryer. Such a piece of equipment makes keeping the oil temperature constant a much easier job. So I borrowed my friend’s fryer, and as a thank you took over a plate of rosettes. She had never heard of them before and she was thrilled. She wants the recipe. Let’s get started.
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Ingredients: 2 eggs 1 Tbs. sugar ¼ tsp. salt 1+ cup all-purpose flour, sifted 1 cup milk (I used ½ cup evaporated milk + ½ cup water) 1 tsp. vanilla 2-3 quarts canola oil Powdered sugar
Deep fat fryer (or a heavy sauce pan and thermometer) Rosette irons Paper towels Cookie sheets Knife Tongs Fork or whip Bowl
Fill the fryer with the canola oil.
Set the temperature to between 355° and 375°. While it is heating, line more than one cookie sheet with several layers of paper towel. Fold a fat pad of paper towel and put it next to the fryer.
To make the batter, in a bowl put the two eggs, sugar and salt. Whip together.
Add the vanilla, milk and flour. Whip until as smooth as possible.
Dip the iron end of the rosette iron into the oil for it to become as hot as the oil (1 to 2 minutes).
When you remove the iron, tap the surface on the pad of paper towel.
Then dip it in the iron until the batter is almost to the top of the iron. Don’t let the batter cover the top of the iron, you will have a hard time getting the cookie off the iron.
Put the batter covered iron into the oil and hold it there for 15-20 seconds.
Remove from the oil and use the knife to push down on the sides of the rosette until it comes off the iron and drops into the oils. (Be aware that you may have to use the knife to actually scrape off the first couple of cookies. I think it this has to do with getting the right amount of oil into the metal of rosette iron.)
About 10 seconds later, turn it over,
and after 10 seconds more remove it from the oil with the tongs and place on the paper towel on the cookie sheets. Once the cookie is in the oil, dip the iron in the oil, tap the iron on the paper towel pad and repeat the process. Repeat until you run out of batter. One batch of batter will make 48 or more cookies, depending on the size of the iron.
Once the cookies are cool, sprinkle powdered sugar over the top.
Serve. I have never had to keep these for any length of time because they just don’t last that long. But if you want to keep them for a time, store them in an air tight container.
You can use other flavorings instead of vanilla (like lemon or anise) if wanted. To make a Gluten Free version of these cookies, replace the all-purpose flour with 1 cup Gluten Free all-purpose flour and 1 tsp. Xanthan gum. These cookies were made with GF flour. I told my daughter, after she ate some, that they were gluten free. She said she couldn't tell the difference. They are just as wonderful. Enjoy.