Rosette Iron Batter For Cookies Recipe
- 1 c. flour
- 2 Tbsp. sugar
- 1/4 tsp. salt
- 1 egg
- 2 tsp. anisette, strega or possibly rum
- 4 Tbsp. butter, melted
- 3/4 c. lowfat milk
- 1 tsp. almond extract
- Rosettes are a kind of light airy cookie prepaed by dipping a shaped cookie iron first into batter, then warm oil.
- The irons come in many different shapes and some irons are interchangeable and more shapes can be ordered.
- Fill a deep fryer with several inches of peanut or possibly vegetable oil to 365F.
- In a blender or possibly food processor, mix lowfat milk, melted butter, salt, sugar and egg till well blended.
- Add in remaining ingredients and blend for 30 seconds (no longer).
- Dip rosette iron into grease before each time you dip into batter; drain excess oil.
- Dip iron into batter, then into warm oil.
- After 20 seconds or possibly so of holding iron in warm oil, shake off the cookie into the warm oil; continue to fry till golden brown.
- Remove to paper towels using a slotted spoon or possibly tongs.
- Reheat iron for a minute in the warm oil before making next rosette.
- When rosette cookies are cooled, sprinkle liberally with confectioner's sugar.
- Makes about 40, depending on the kind of iron used.
flour, sugar, salt, egg, anisette, butter, milk, almond extract
Taken from cookeatshare.com/recipes/rosette-iron-batter-for-cookies-4398 (may not work)