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Every year, we have little Christmas traditions that we, as a family, have during the season. One of them like many other families is making Christmas cookies. With so many kids in the family, cookies don’t last too long. We love making rosette cookies. We have several rosette irons, 2 of which are antiques that we picked up from yard sales. And since my Larry is a cookie moster, these are a hit at our house.
Here is the recipe that we use… Yes you can substitute goat’s milk and white rice flour.
- 2 eggs
- 1 tablespoon white sugar
- 1 cup sifted all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- vegetable oil for frying
- sifted confectioners’ sugar
- Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth. I do this with a whisk.
- Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
- Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
- Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain.
- Reheat iron 1 minutein oil; make next rosette.
- Sprinkle rosettes with powdered sugar.
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday