Rosette Cookies
A friend of mine asked me for this recipe today, I could have sworn it was on the blog already, but I was mistaken. These are a lovley fried cookie, they are crispy, light and barely sweet. Their sweetness comes from the powdered sugar that is sprinkled on them. They are ever so pretty, I can´t help but smile when they are all finished, and placed on a platter. You probably have all the ingredients in your kitchen right now, there is a catch though, you need a special shaped iron to make them. The irons come in all shapes and patterns, and are easily found online. Typically these cookies are made for Christmas, but I always tend to make them for Carnaval. That just so happens to be this weekend for us, Lent is just around the corner, so now is a great time to make these ! Thanks Anita for reminding me, to share this on the blog !
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2 eggs
1 teaspoon sugar
1/4 teaspoon salt
1 cup milk
1 cup flour
Oil for frying;
Beat eggs slightly with sugar and salt. Add milk and flour, then beat till smooth.
Heat rosette iron in vegetable oil (or shortening) to 370°, in a medium size pot.
For first rosette, blot excess oil from iron with paper towel and dip into batter, but do not allow to come over top of iron. Put iron back in hot oil.
Fry for about 20 sec. or until desired color. The batter should firm up and release from the form/iron.
As rosettes are removed from hot oil, drain on paper towels. Place paper towels between layers.
Note: You may need to assist rosette off iron with a wooden skewer or wooden chop stick if necessary. Repeat above steps until remaining batter is used up.
Place in 300° oven. Turn off heat and allow rosettes to cool.
Dust with powdered or regular sugar with cinnamon before serving.
2 eggs
1 teaspoon sugar
1/4 teaspoon salt
1 cup milk
1 cup flour
Oil for frying;
Beat eggs slightly with sugar and salt. Add milk and flour, then beat till smooth.
Heat rosette iron in vegetable oil (or shortening) to 370°, in a medium size pot.
For first rosette, blot excess oil from iron with paper towel and dip into batter, but do not allow to come over top of iron. Put iron back in hot oil.
Fry for about 20 sec. or until desired color. The batter should firm up and release from the form/iron.
As rosettes are removed from hot oil, drain on paper towels. Place paper towels between layers.
Note: You may need to assist rosette off iron with a wooden skewer or wooden chop stick if necessary. Repeat above steps until remaining batter is used up.
Place in 300° oven. Turn off heat and allow rosettes to cool.
Dust with powdered or regular sugar with cinnamon before serving.
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