Theresa’s Rosette Cookies
By Theresa Feuger
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 1 minute
Servings: about 40 cookies
Ingredients
- 2 eggs
- 1 cup all purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 1 cup milk
- ½ teaspoon vanilla extract
- 2½ cups cooking oil
- ½ cup powdered sugar, for dusting
Directions
In a pot heat cooking oil on medium high heat to 250˚F. Set up paper towels near your cooking station to initially drain the cookies when they get out of the oil.
Make the batter: In a medium bowl, whisk the eggs. Whisk in the sugar and milk. Sift in the flour and salt. Whisk together until you get a liquid consistency, then add in your vanilla.
Make the cookies: Dip your mold into the heated oil first to make sure it is nice and warm, remove and dab on your paper towels to get the access oil off, then dip it into your batter, then back into the oil. The batter will come away from the mold and form your cookie. Let it fry for 3-5 seconds, then flip it with a fork. Cook until both sides are golden brown. Pull your cookie out of the oil and let it drain on your paper towels for just a couple of seconds, then dust with powdered sugar or toss into the powdered sugar. Repeat these steps with the remainder of your batter.
Note: You will need metal rosette cookie cutters with a handle for these cookies.