Rosettes
(from SallyV’s recipe box)
These are the best I’ve tried. They are very thin and delicate. Store in a loosly covered box…if it’s airtight, the cookies will not stay crisp.
Source: Betty Crocker Cooky Book
Prep time: 15 minutes
Categories: Dessert
Ingredients
- 2 eggs
- 2 T. sugar
- 1 t. salt
- 2 T. vegetable oil
- 1 C. milk
- 1 C. flour
- Vegetable oil
- Powdered sugar
Directions
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In 3-quart saucepan, heat oil (3-4 inches) to 400°F. (I use a Fry Baby deep fryer. If you have one, it takes 30 minutes to heat the oil.)
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In a deep medium bowl, beat eggs, sugar, and salt with electric mixer on medium speed. Beat in oil, milk and flour until smooth.
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Heat rosette iron by placing in hot oil for about 1 minute. Tap excess oil from iron. Dip hot iron into batter just to the top edge (don’t go over top). Fry about 25-30 seconds or until golden brown. Immediately remove rosette; invert onto brown paper to cool.
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Sprinkle rosettes with powdered sugar just before serving
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NOTE: If rosette is not crisp, batter is too thick; stir in a small amount of milk.
- If iron is too cool, batter will slip off into fat; if iron is too hot, batter will stick.