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.
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
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