Plain Rosette Cookie
Chocolate Rosette Cookie


Subject: rosettes or Timbales Request From: Mary E Gerardot
> An old Rosette & Timbale Iron from my grandmother.
They are like Crispy Cookies and Crispy Molds that you fill. I cannot
find the Recipe book That came with the Iron and Molds. Please help
Plain Rosette Cookie

Makes about 40
2 large eggs 1 tablespoon sugar 1/4 teaspoon salt 1 cup all-purpose
flour, sifted - measure and then, sift 1 cup milk 1 teaspoon vanilla
Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat
until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two
minutes. Drain excess oil from iron; dip in batter to 1/2 way, then
immediately into hot oil. Fry rosette while counting to 10. Giggle iron so
rosette falls off into the oil and continue to fry until golden brown.
Lift
out with tongs. Drain on paper towels. Reheat iron 1 minute; make next
rosette. Sprinkle cooled rosettes with confectioner's sugar.


Chocolate Rosette Cookie

Makes aprox. 1-1/2 dozen.
1/2 cup cornstarch 2 tablespoons all purpose flour 1 tsp. Cocoa powder
(any type) 2 tsp. Sugar 1/2 tsp. Salt 1 egg 1/4 cup milk Vegetable
shortening Powdered sugar
In bowl, stir together cornstarch, flour, cocoa, sugar & salt. Beat egg
lightly, combine With milk, and add to dry ingredients. Stir until
smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two
minutes. Drain excess oil from iron; dip in batter to 1/2 way, then
immediately into hot oil. Fry rosette while counting to 10. Giggle iron so
rosette falls off into the oil and continue to fry until golden brown.
Lift out with tongs. Drain on paper towels. Reheat iron 1 minute; make
next rosette. Sprinkle cooled rosettes with confectioner's sugar.

Helpful Hints Season the iron before using it for the first time. Keep
them dipped in 350 degrees F oil for about 20 minutes. When done BLOT on a
paper towel. Heat rosette iron in deep, hot oil (350 to 375 F) for two
minutes. Drain excess oil from iron; dip in batter about 1/2 way. If
batter doesn't adhere to iron, then iron is too hot or too cold. Reheat
iron 1 minute; make next rosette. If you have two rosette irons, reheat
one while using the other. Stir batter from time to time as you will get
some oil in it. After making the rosettes, place them in a single layer
on paper towels on a cookie sheet in a preheated 300 degree F that has
been turned off. Let the cookies cool in there. This keeps them crisp and
they won't get soggy. When cool, sprinkle with a light dusting of
confectioners' sugar. If they are still warm, the sugar will melt into the
cookie. When using shell-type rosettes, leave the mold in the batter long
enough to give the cup a chance to form. To make crispier rosettes, cover
and refrigerate the batter at least 2 hours before using. If excess
batter adheres to the top of the mold, cook as usual, then carefully
remove the excess with a knife, for easier release. Rosettes can be
stored in airtight containers for months. They also can be frozen, ready
for any occasion. If needed, re-crisp in minutes in a 300 degrees F oven.

Linda in Tennessee

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