Deep-fried cookies? These light, crispy cookies are fried to golden perfection using a special rosette iron.
Making rosettes is a Christmas tradition for many, and one you may want to start in your own home!
Add the glaze or powdered sugar to half of your rosettes, and leave the rest plain to use as an interesting base for savory foods such as chili or creamy main dishes such as beef stroganoff or chicken à la king.
Sprinkle cinnamon-sugar over hot rosettes instead of adding the powdered sugar or glaze.
The bottom of the rosette can be dipped about 1/4 inch into the glaze if desired. Draw the cookies across the edge of the bowl of glaze to remove the excess, then turn upside down until the glaze sets. If using a vanilla glaze, you can tint it with food color.
These delicate, lacy cookies are easily broken, so store them carefully in a loosely covered, flat container.
A table fork works well for removing fried rosettes from the iron.
Serve as a cookie or as a base for sundaes topped with ice cream and chocolate or fruit sauces.
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