ROSETTES

By pbaumgartner

When Janet lived in Evansville, the church had a yearly Christmas bazaar and one of the main features was the rosette cookies that the women spent a whole week making prior to the big day.

Ingredients

• 2 eggs
• 2 tsp. sugar
• 1/4 tsp. salt
• 1 c. milk
• 1 Tbs. lemon extract
• 1 c. sifted flour

Details

Servings 12
Preparation time 15mins
Cooking time 17mins

Preparation

Step 1

Beat together the eggs, sugar, salt, milk, and lemon extract. Add the flour and beat until smooth.
Heat vegetable or canola oil, at least 3 inches in depth in a deep fryer or deep saucepan, to 375° F. Place the rosette iron in the hot oil for 2 minutes. Touch the hot iron to paper toweling to absorb the excess oil, then the iron in the batter to cover the bottom and sides.
Immerse the batter/iron in the oil for 30 seconds or until pastry is golden brown. Remove from oil, loose rosette and drain on paper towels until completely cold. Sprinkle with powdered sugar before serving.