Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

2 eggs, beaten

2 tsp sugar

1 c milk

1 c flour

1/4 tsp salt

1 Tbsp vanilla

Add & combine in above order.

Beat until smooth.

Refrigerate batter 2-4 hours (makes them crispier).

Heat oil to 375, must be deep enough to immerse iron.

Dip iron in hot oil (iron must be hot!), then batter, only to the depth of the mold (not top), then immerse in oil, cover completely. When foamy bubbling stops/ rosettes are golden, drain & place on cooling rack lined with paper towels, open side down.

Tap top of iron with a wooden spoon to release rosettes.

If batter goes on top of mold, scrape off/ loosen with knife.

For serving: generously sprinkle with confectioners sugar

Storage: layer cooled cookies, without conf. sugar, no more than 3 deep, in airtight container.

Freeze well. If needed, re-crisp in 300 oven 3-5 minutes

Makes approximately 45 rosettes.

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