My last post was about cookies that my dad's mom made. This post is about my other grandma-a great cook--who was always certain that she hadn't made enough cookies (maybe its because we filched cookies while she wasn't looking). I thought I'd give Rosette cookies a try--its been many, many years since I've had them, and for a first try, these seem pretty good (not Grandma perfect, but a worthy effort).
1/8 tsp salt
1/2 Tbs sugar
1/2 cup flour
1/2 cup milk
1/2 tsp vanilla
Beat the egg, salt and sugar then add the remaining ingredients and
mix until smooth (I used my hand mixer for about 1 minute). Refrigerate
batter for about 30 minutes.
Heat the oil to about
350 degrees. Place your rosette iron in the hot oil for about 30
seconds. Since I had 2 irons I kept one in the oil while I used the
To make the rosettes:
Take the iron out of the hot oil and tap off excess oil on nearby paper towel.
the iron into the batter, leaving at least the top 1/4 of the iron out
of the batter. Hold the iron in the batter for about 3 seconds.
Dip the battered iron into the hot oil for about 12-18 seconds.
Tap off the excess oil and use tongs to gently pull the rosette off the mold.
Flip the cookie so that the oil drips out of the indentations.
When ready to serve, sprinkle with powdered sugar (or a mix of granulated sugar/cinnamon)
struggled to keep the oil the right temperature, but for the most part,
the rosettes worked out fine. They taste good, and that is the
important part! Merry Christmas.