ROSETTES

Ingredients:
2 eggs, slightly beaten
1 cup milk
1 cup flour
2 tsp sugar
1/4 tsp salt
1 Tbsp lemon extract
(I prefer to use vanilla)

Directions: Add sugar to slightly beaten eggs, then add milk. Sift flour before measuring, then together with salt. Stir into first mixture and beat until smooth (about the consistency of heavy cream). Add flavoring. Cover and chill in refrigerator for 2 hours before frying.
To fry, place approximately 3" of oil in deep fryer and heat to 375 degrees. Securely attach rosette form to the handle and immerse in hot oil until thoroughly heated. Lift iron out, shaking off excess and dip into prepared batter. Dip only to depth of the form, not over the top or you will not be able to remove after fried. Dip form into the hot oil. When foamy bubbling stops and/or rosette is a delicate born, lift iron out of oil, allowing excess oil to drip off iron back into fryer, and remove the cookie. It usually is necessary to give a top on the top of the form with a wooden spoon to release the cookie.
When cool, or before serving, sprinkle with sugar.

Thank you Diane for this recipe and the Lefse, Broccoli Salad and the Egg & Cheese Soufle recipe.