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Rosette
Cookie Recipes - Plain and Chocolate
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Rosettes are wonderful
with coffee and tea, especially at christmas. |
PLAIN ROSETTE COOKIE RECIPE
Makes about 40
2 large eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted - measure and then, sift
1 cup milk
1 teaspoon vanilla
Combine eggs, sugar, and salt; beat well. Add remaining
ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375
F) for two minutes. Drain excess oil from iron; dip in batter to 1/2 way, then
immediately into hot oil. Fry rosette while counting to 10. Giggle iron so
rosette falls off into the oil and continue to fry until golden brown. Lift out
with tongs. Drain on paper towels. Reheat iron 1 minute; make next rosette.
Sprinkle cooled rosettes with confectioner's sugar.
CHOCOLATE ROSETTE COOKIE RECIPE
Makes approx. 1-1/2 dozen.
1/2 cup cornstarch
2 tablespoons all purpose flour
1 tsp. cocoa powder (any type)
2 tsp. sugar
1/2 tsp. salt
1 egg
1/4 cup milk
vegetable shortening
Powdered sugar
In bowl, stir together cornstarch, flour, cocoa, sugar & salt. Beat egg lightly, combine
with milk, and add to dry ingredients. Stir until smooth.
See instructions above.
Helpful Hints
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Season the iron before using it for the
first time. Keep them dipped in 350 degrees F oil for about 20 minutes.
When done BLOT on a paper towel. |
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Heat rosette
iron in deep, hot oil (350 to 375 F) for two minutes.
Drain excess oil from iron; dip in batter about 1/2 way.
If batter doesn't adhere to iron, then iron is too hot or too cold.
Reheat iron 1 minute; make next rosette. If you have two
rosette irons, reheat one while using the other. |
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Stir batter
from time to time as you will get some oil in it. |
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After
making the rosettes, place them in a single layer on paper towels on a
cookie sheet in a preheated 300 degree F that has been turned off.
Let the cookies cool in there. This keeps them crisp and they won't get
soggy. When cool, sprinkle with a light dusting of confectioners' sugar. If
they are still warm, the sugar will melt into the cookie. |
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When using shell-type rosettes, leave the
mold in the batter long enough to give the cup a chance to form.
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To make crispier rosettes, cover and
refrigerate the batter at least 2 hours before using.
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If excess batter adheres to the top of the
mold, cook as usual, then carefully remove the excess with a knife, for
easier release. |
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Rosettes can be stored in airtight
containers for months. They also can be frozen, ready for any occasion. If
needed, re-crisp in minutes in a 300 degrees F oven.
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