2 eggs, beaten<\/strong><\/em><\/p>\n 2 tsp sugar<\/strong><\/em><\/p>\n 1 c milk<\/strong><\/em><\/p>\n 1 c flour<\/strong><\/em><\/p>\n 1\/4 tsp salt<\/strong><\/em><\/p>\n 1 Tbsp vanilla<\/strong><\/em><\/p>\n Add & combine in above order.<\/p>\n Beat until smooth.<\/p>\n Refrigerate batter 2-4 hours (makes them crispier).<\/p>\n Heat oil to 375, must be deep enough to immerse iron.<\/p>\n 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.<\/p>\n Tap top of iron with a wooden spoon to release rosettes.<\/p>\n If batter goes on top of mold, scrape off\/ loosen with knife.<\/p>\n For serving: generously sprinkle with confectioners sugar<\/p>\n Storage: layer cooled cookies, without conf. sugar, no more than 3 deep, in airtight container.<\/p>\n Freeze well. If needed, re-crisp in 300 oven 3-5 minutes<\/p>\n Makes approximately 45 rosettes.<\/p>","protected":false},"excerpt":{"rendered":" Stephanie Knewasser<\/p>\n","protected":false},"author":1,"featured_media":1194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[9,19],"tags":[38,319,401,106,415,41],"class_list":["post-2026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-shapedcookies","tag-cookie","tag-fried","tag-iron","tag-recipe","tag-rosette","tag-stephanie-knewasser","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t