Makes approximately 2 dozen cookies.
2 Tablespoons Granulated Sugar
2 Large Eggs
1 Cup Milk
1 Cup Flour
¼ Teaspoon Table Salt
1 Teaspoon Clear Almond Extract
Place approximately 2” of vegetable oil in deep fryer, electric frying pan, or saucepan. Using a candy thermometer, heat the oil to 375 degrees.
Securely attach desired rosette mold to handle and immerse in hot oil until thoroughly heated. Lift iron out and shake off excess oil.
Dip iron into batter only to the depth of the mold, not going over the top rim of the mold. Immerse battered mold into hot oil, covering completely. As soon as oil bubbles, shake batter off of mold. Let cookie fry in oil until very light brown (approximately 30-45 seconds), then flip cookie over with a slotted spatula and fry the other side for approximately 45 seconds. Remove cookie from oil with slotted spatula and shake off excess oil. Place flat on a layer of paper towels and let it cool completely and set. Next, sprinkle granulate sugar on both sides of each cookie.
If batter will not adhere to the mold, oil may be either too hot or too cold. Check the thermometer and adjust accordingly.
If first Rosette cookies are not crisp, thin the batter with a little milk. Also, check the temperature of the oil and mold.
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