Rosettes

• 2 eggs
• 2 teaspoons sugar
• 1 cup milk
• 1 cup sifted flour
• 1/4 teaspoon salt
• 1 tablespoon lemon extract* (or sub orange zest)

Slightly beat eggs in a medium bowl. Mix in sugar and milk. Sift flour with salt. Stir into egg mixture, and beat until smooth (about consistency of heavy cream). Mix in extract until incorporated. Transfer batter to a shallow dish. **

* You may replace lemon extract with vanilla, brandy, anise, or rum extract.
** For crisper Rosette Cookies, refrigerate batter, covered, at least 2 hours before using.

Heat 2” of oil in skillet to 325°F. Immerse Rosette molds in hot oil until thoroughly heated, and blot excess oil off Rosette molds. Dip hot molds in dish filled with batter so that batter covers all but the top of the Rosette molds. Immerse again in hot oil, covering completely. Remove from oil when bubbling ends and pastry is golden brown. Slip Rosettes off the molds, gently tapping, should the pastry stick. (If Rosette falls off into oil, let sit until golden brown and remove with fork).

When Rosettes are cool, sprinkle with powdered sugar and serve. Makes approximately 45-50 Rosettes.