Holiday Rosette Cookies
Rosette cookies are a simple but completely addictive addition to a holiday cookie tray; a delicate, lacy cookie that's deep fried to crispy perfection, as light as air, and doused in snow-like powdered sugar.
Equipment
- rosette irons
Ingredients
- 2 large eggs
- 1 cup flour
- 1 tbsp white sugar
- 1/4 tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- vegetable oil for frying
- powdered sugar for dusting
Instructions
- Make your rosette batter by beating together eggs, sugar, vanilla and milk and one bowl and sifting together flour, sugar and salt. Slowly add the dry ingredients to the wet and beat until smooth.
- In a pot or deep skillet, heat apporx. 4 inches of oil until it reaches 375 degrees. Set out a tray lined with paper towels or paper bags.
- Heat your rosette iron by dipping it in the hot oil for 30 seconds. Tap the iron with a knife or on the side of the pot to shake off extra oil. Dip the iron into the batter about 1/4 inch, just to the top of the iron. Then quickly dip into the hot oil.
- The rosette will begin to release from the iron when it starts to cook. However, you can use a thin knife or skewer to help it release, and the comence cooking more.
- Fry rosette for 30 seconds-1 minute, until golden brown. Remove from the oil with the knife or skewer and turn upside down to drain on the paper towels. Remove the stray bits of batter from the oil with a strainer as you go, so they don't burn.
- Repeat with remaining batter, being sure to heat the iron in the oil each time. Let cookies cool for 5 minutes before topping with powdered sugar.