A metal rosette iron is worth the $10 investment to buy – it means a lifetime of light, crisp rosette cookies that are fun to make and delicious to eat. You dip the iron into hot oil, then into a crepe like batter and back into the oil – the result is a pile of delicate rosettes you can dust with icing sugar for a snowy presentation.
2 large eggs
2 tbsp. sugar
1 cup milk
1 tsp. vanilla
1 cup all-purpose flour
1/4 tsp. salt
canola oil, for cooking
icing sugar, for dusting
In a medium bowl, whisk together the eggs, sugar, milk and vanilla until smooth. Add the flour and salt and whisk just until blended.
2. Heat an inch or two of oil in a heavy medium saucepan until it’s hot but not smoking (if you have a thermometer it should register about 375°F). Dip the metal end of the rosette iron into the oil for a minute to heat up, then take it out, letting the extra oil drip into the pot.
3. Dip the rosette iron into the batter, without letting it come up over the top edge of the design, then submerge the iron in the oil and cook until golden, 35 to 40 seconds. Lift out iron, letting oil drip off, and pry the rosette off with a fork over a paper towel-lined plate. Repeat with remaining batter.
4. Dust the rosettes with icing sugar and serve immediately. Makes lots.