Tuesday, January 24, 2012

Rosette Cookies

Rosette Cookies

2 tsp. sugar
2 eggs
1 c. milk
1/4 tsp. salt
1 c. flour
1 Tb. lemon or vanilla extract

Whisk sugar into eggs and then whisk in milk. Stir in remaining ingredients (batter should be like smooth heavy cream).

Heat Crisco shortening to 375˚. Heat iron in oil, then drain on paper towel. Dip iron, only halfway, into batter, then fry in oil for 2-3 minutes or until golden. Sometimes they float off, if they stick just push them off with a fork.

Sprinkle liberally with powdered sugar. Best eaten within a day or two of making.

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