Rosette Cookies
Rosette Cookies recipe
Yield
24 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
sifted |
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 15 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine eggs, sugar and salt, beat well.
Add remaining ingredients, beat until smooth.
Heat rosette iron in deep, hot oil (375 degrees) 2 minutes.
Drain excess oil from iron; dip in batter to ¼ inch from top of iron, then immediately into hot oil (375 degrees).
Fry rosette until golden, about ½ minute. Lift out tip upside down to drain.
With fork, push rosette off iron onto rack placed over paper towels.
Reheat iron 1 minute; make next rosette.
Sprinkle rosettes with confectioners' sugar. Makes 5½ dozen.
