This week’s Sunday Supper theme is Holiday Cookie Exchange…hooray! I attend two cookie exchanges each Christmas, plus I have oodles of cookies and candies that I make for my friends and neighbors. Most of these recipes have already been shared on my blog, though, so this assignment took a little pondering. I thought back to my childhood…and was reminded of these sweet, crispy rosettes.
Each December, my mom and Mrs. Homer (who happened to be my best friend’s mom) would plan for an evening of deep frying rosettes plus a lot of gabbing. After a few years, they stopped alternating homes and they’d just meet at our house. Apparently, my mom had lower standards when it came to a house smelling like a greasy spoon…so we’d gather in the kitchen watching, till we were shooed off to bed. My mom stored her share of rosettes in our basement freezer, till she packaged them up during Christmas week to be delivered to all our friends and neighbors. I remember coming home from college and still accompanying my dad on these deliveries. My sisters and I could not resist swiping a few out of the freezer to sample…but I’m sure the trail of powdered sugar gave us away.There are a lot of rosette irons available on Amazon…mine are cast iron.
The Sunday Supper Favorite Cookie Exchange Cookies:
- 2 eggs
- 1 tablespoon sugar
- 1 cup flour
- 1 cup milk
- 2 teaspoons vanilla
- ¼ teaspoon salt
- Powdered sugar for dusting
- Oil (or lard) for deep frying
- Combine egg, sugar and salt and whisk to combine. Add remaining ingredients and beat till smooth.
- Heat oil in deep fryer or deep, heavy saucepan to 375º. Heat rosette iron in oil for 2 minutes. Drain excess oil from iron and dip into batter, ⅞ up the sides of the iron (batter should not run over top of iron), then immediately into hot oil.
- Fry until golden 30 seconds or so. Remove to paper towel lined rack to cool...gently remove from iron with fork if needed. Repeat by reheating iron in oil for about a minute, then dipping and frying till all batter is used. Dust with powdered sugar.