Rosettes

Deep-fried cookies? These light, crispy cookies are fried to golden perfection using a special rosette iron. MORE+ LESS-

By Betty Crocker Kitchens

May 12, 2008

Make with

Gold Medal Flour

Ingredients

tablespoons granulated sugar

teaspoon salt

eggs

tablespoons vegetable oil

cup water or milk

cup Gold Medal™ all-purpose flour

Vegetable oil

Powdered sugar, if desired

1/2

cup semisweet chocolate chips

tablespoons butter or margarine

tablespoons corn syrup

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1

In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
2

Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
3

Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
4

To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.

Making rosettes is a Christmas tradition for many, and one you may want to start in your own home!
Add the glaze or powdered sugar to half of your rosettes, and leave the rest plain to use as an interesting base for savory foods such as chili or creamy main dishes such as beef stroganoff or chicken à la king.
Sprinkle cinnamon-sugar over hot rosettes instead of adding the powdered sugar or glaze.
The bottom of the rosette can be dipped about 1/4 inch into the glaze if desired. Draw the cookies across the edge of the bowl of glaze to remove the excess, then turn upside down until the glaze sets. If using a vanilla glaze, you can tint it with food color.
These delicate, lacy cookies are easily broken, so store them carefully in a loosely covered, flat container.
A table fork works well for removing fried rosettes from the iron.
Serve as a cookie or as a base for sundaes topped with ice cream and chocolate or fruit sauces.