Rosettes

2 eggs -- slightly beaten

2 tsp sugar

1/4 tsp salt

1 c milk

1 c flour

1 Tbsp lemon extract

powdered sugar for sprinkling over top oil for frying

Add sugar to lightly beaten eggs, then add milk. Beat in flour and salt until batter is smooth. Add flavoring.

Heat 2" vegetable oil in a pan. Place rosette iron in oil to heat it. Place paper towels next to work area for draining cookies.

Drain oil from iron and dip iron into batter 3/4 of the way tp the top of the iron. If only a thin layer sticks to the iron dip it again for a smooth layer. Plunge quickly into hot oil and cook for 2 or 3 minutes, until active bubbling stops.

Drain over pot then remove cookie from iron and let it finish draining on paper towels. If it sticks, tap the top of the iron with the handle of a wooden spoon or pry off with a fork. When the batter and temperature are right the cookie nearly falls off the iron.

If your rosettes are not crisp the batter is too thick. Thin with a little milk. The first two are "practice"!

Practice makes perfect with these. The iron must be HOT. Keep a potlid nearby whenever you fry anything, just in case you need it to smother as fire.

Sprinkle the cooled cookies with powdered sugar and store air tight. These freeze well. We once accidentally forgot a batch in the freezer for ten months. They were fine. David was thrilled.