ROSETTE COOKIES
These cookies bring back many good childhood memories, when my mom used to make these.
Provided by Kelly Lamontagne
Categories Cookies
Time 20m
Number Of Ingredients 8
Steps:
- 1. Firmly whisk together the eggs, sugar, extract and milk. Sift together the flour & salt, then whisk into the liquid until incorporated into a batter the texture of heavy cream.
- 2. If time allows, refrigerate for two hours (NOTE: while this step isn't necessary, your rosettes will be crispier if you let the batter rest for this period).
- 3. Heat 2-3" of canola oil in a deep fryer or heavy frying pan, over medium-high heat to between 360 and 365 degrees. Once the oil has reached heat, submerge the rosette iron into the oil to quickly heat it. Pour your batter into a shallow square pan or container (this will make it easier for you to dip the rosettes).
- 4. Carefully dip the heated iron into the batter so that the batter covers the bottom and sides of the iron, but does not cover the tops. Dip the batter covered rosette into the pot, completely submerging it in the oil.
- 5. Allow the rosettes to fry until golden brown, using a knife edge to scrape off any excess batter formed at the top. While browning, your rosettes may voluntarily fall off the iron. If so, simply fry them on each side for a few seconds until lightly brown, then remove from pan with tongs or a chopstick.
- 6. Drain, invert and cool on paper towels.
- 7. After the cookies have cooled, you can either store them in an airtight container or freeze them for later use. Immediately before serving, sprinkle with powdered sugar (and cinnamon, if desired).
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kiza Felix
[email protected]I can't wait to try this recipe! It looks so easy and delicious.
Klerjus Maka
[email protected]I'm allergic to nuts, so I substituted the walnuts in this recipe with chocolate chips. They turned out great!
lakisura kavisara
[email protected]These cookies are delicious, but they're a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Gamal Madkour
[email protected]I'm not sure what I did wrong, but my cookies didn't turn out crispy. They were more like soft pancakes.
Ismail Abdulkarim
[email protected]These cookies are beautiful, but they're a bit fragile. I had a few of them break when I was trying to transfer them to a cooling rack.
K. Jade
[email protected]I love the flavor of these cookies. They're not too sweet and they have a nice crispy texture.
Sami mahmood
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're so unique and delicious.
Guanz Djay
[email protected]I'm not a baker, but I was able to make these cookies without any trouble. They're really easy to make and they turned out great!
Major
[email protected]These cookies are so beautiful and delicious! I love the delicate lacey pattern. They're perfect for a special occasion.
Eshal Abrar
[email protected]I've been making these cookies for years and they're always a crowd-pleaser. They're so easy to make and they always turn out perfect.
Steve Mogotsi
[email protected]These rosette cookies were a hit at my holiday party! They're so delicate and delicious, and they look so festive. I'll definitely be making them again next year.