Rosette Cookies

2 eggs, slightly beaten

1 teaspoon sugar

1 cup milk

1 cup sifted flour

¼ teaspoon salt

1 tablespoon lemon extract

Add sugar to eggs, then add milk. Sift flour with salt. Stir into egg mixture and beat until smooth (about consistency of heavy cream). Add flavoring. For crisper cookies, refrigerate batter two hours before using. Place batter in loaf pan for easy dipping.

To fry: Place about 2 inches of vegetable oil in a deep fryer or saucepan. Heat to 375 degrees. Attach Rosette molds to handle and immerse in hot oil until thoroughly heated. Lift iron out and shake off excess oil or blot on paper towel. Dip iron in batter only to depth of molds. Immerse molds into hot oil, covering completely When foamy bubbling stops, or Rosettes are a delicate brown, lift iron out, allowing excess oil to drip back into fryer. To remove Rosette, gently tap on top of mold with a wooden spoon. Before making additional Rosettes, reheat iron as necessary. Iron must be hot. Cool, with the more open side down on a rack or paper towel.

When cool, or before serving, sprinkle with confectioner’s sugar or cinnamon-sugar. Serve with either side of the cookie face up.

Note: In place of lemon extract, flavor with vanilla, brandy, anise or rum extract. Rosette molds can be found online at www.lefsetime.com

To store: Layer cooled cookies no more than three deep in airtight container. May be frozen. Defrost before serving. Recrisp in 300-degree oven for three to five minutes.

Tips: If excess batter adheres to top of mold, fry as usual then gently remove excess with knife. If batter will not adhere to molds, oil might either be too hot or too cool. If first Rosette cookies are not crisp, thin batter with a little milk. (Also, check temperature of mold and oil.)

Makes: about 40 to 50 rosettes

— Recipe made by Yvonne Skouby adapted from Norpro, a maker of cooking tools

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