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Rosettes

Rosettes
  • Prep 45 min
  • Total 45 min
  • Servings 36
Deep-fried cookies? These light, crispy cookies are fried to golden perfection using a special rosette iron.
By Betty Crocker Kitchens
Updated May 12, 2008
Make With
Make With
Gold Medal Flour

Ingredients

Rosettes

  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 cup water or milk
  • 1 cup Gold Medal™ all-purpose flour
  • Vegetable oil
  • Powdered sugar, if desired

Easy Chocolate Glaze, if desired

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter or margarine
  • 2 tablespoons corn syrup

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Rosette
Calories
45
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
10 mg
Sodium
70 mg
Potassium
0mg
Total Carbohydrate
6 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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