|Nutritional Guidelines (per serving)|
|Servings: About 24 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rosette Cookies, traditional Christmas Cookies, are molded with a special iron, fried to perfection, and sprinkled with powdered sugar. Festive and tasty, these cookies look beautiful on your holiday table.
- 1 egg
- 1 cup milk
- 1/2 teaspoon vanilla
- 1 cup flour
- 2 tablespoons sugar
- 1/8 teaspoon salt
Gather the ingredients.
In a large flat-bottomed bowl, beat egg slightly.
Add rest of wet ingredients and mix.
Measure dry ingredients into a sifter. Sift flour mixture over wet mixture in bowl.
Mix with a wire whisk until smooth. Set bowl in refrigerator for 30 minutes.
While the batter is in the fridge, set up your work area. In an area near the stove, lay out the newspapers with paper towels, covering them and cooling racks on top of all. Have a plate covered with a paper towel to place hot rosette iron.
In a fryer or cast-iron skillet, heat 4-inches deep oil. Place an oil or candy thermometer inside, but not touching the bottom of the pan. Bring oil to 365 F.
Remove the batter from the fridge. Heat the rosette iron in hot oil for one minute. Remove from oil and allow excess to drip on paper towels. Place hot iron into the batter. Count to ten and put battered iron into the hot oil. Cook until rosette begins to brown or it releases itself from the iron. (Less intricate irons release the batter easier.)
Once released, turn over with tongs.
Once brown, remove from oil, and cool open-side down on the rack over paper towels.
Continue until batter is gone.
Turn rosettes over and sprinkle with powdered sugar.
Serve and enjoy!