Rosette Cookies
Prep Time: 25 minutes
Cook Time: 3 minutes
Total Time: 28 minutes
Ingredients:
1 egg
1 cup milk
1/2 teaspoon vanilla
1 cup flour
2 tablespoons sugar
1/8 teaspoon salt
Preparation:
In large flat-bottomed bowl, beat egg slightly. Add rest of wet ingredients
and mix. Measure dry ingredients into sifter. Sift flour mixture over wet
mixture in bowl. Mix with wire whisk until smooth. Set bowl in refrigerator
for 30 minutes. While batter is in fridge, set up your work area. In an area
convenient to the stove, lay-out newspapers with paper towels covering them
and cooling racks on top of all. Have a plate covered with a paper towel to
place hot rosette iron. In a fryer or cast-iron skillet heat 4-inches deep
oil. Place oil/candy thermometer in oil, but not touching bottom of pan.
Bring oil to 365 degrees F. Remove batter from fridge. Heat rosette iron in
hot oil for one minute. Remove from oil and allow excess to drip on paper
towels. Place hot iron into batter. Count to ten and put battered iron into
hot oil. Cook until rosette begins to brown or it releases itself from the
iron. (Less intricate irons release the batter easier.) Once released, turn
over with tongs. Once brown, remove from oil and cool open side down on rack
over paper towels. Continue until batter is gone. Turn rosettes over and
sprinkle with powdered sugar.
Prettypinkbutterfly
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