Title: Rosette Basic for Lemon Cookies
Categories: Dessert Rosettes
Yield: 1 Servings
| LISA CRAWLEY/TEASPOON |
| ROSETTE #1, BUTTERFLY #2 |
| STAR #12 |
| 2 | | Eggs; beaten... add |
| 1 | c | Flour; NOT SELF RISING |
| | ds | Salt |
| 2 | tb | Sugar |
| 2 | ts | Lemon Extract |
Mix all ingred. w/ wire whisk, in blender, or food processor. Batter will
be smooth and creamy. Refrigerate for 1/2 hr.
Assemble utensils and ingred.; deep fry unit, Thermometer, paper toweling,
lg. fork or tongs, powdered sugar or cinnamon sugar 1. Heat oil to 365
degrees.
2. Heat Rosette iron by dipping into oil 10 sec.
3. Drain slightly on paper toweling (remove excess) 4. Dip hot iron into
batter--DO NOT GET BATTER ON TOP OF MOLD 5. Dip mold into hot oil; as it
forms, let patty drop into oil. Let brown on one side, turn and brown on
the other side.
6. Meanwhile, reheat iron (or change iron shape), drain slightly, refill
w/ batter and repeat above steps.
7. Remove breowned rosette from oil; drain on paper towel.
8. Sprinkle w/ powdered sugar or cinnamon sugar. VARIATION: Dip in honey
or syrup. Use you imagination; change flour, change liquid (try beer) add
finely chopped nuts or fruits grate an apple. NOTE: I used 2 ts. coconut
extract and 2 tb. coconut powder...thicken batter if needed w/ additional
flour.