Ingredients

1 cup milk
1 tsp sugar
1/8 tsp salt
1 tsp vanilla (or almond extract)
2 eggs
1 cup flour
vegetable oil for frying
sifted confectioners’ sugar to sprinkle

Directions

Combine milk, eggs, sugar and salt vanilla extract; beat well. Add flour and beat until smooth.

Heat a rosette iron in deep, hot oil (375 degrees) for approx. 2 minutes.

Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron into hot oil (approx. 375F degrees).

Fry rosette until golden, approx. 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a paper towel.

Reheat iron 1 minute; make next rosette.

When you are ready to serve these cookies, sprinkle the rosettes with confectionery sugar (optional cinnamon sugar or sugar) and jam on the side. You might want to use a sifter if you use confectionery sugar to avoid clumps of confectionery sugar plopping onto the cookies. Instead if you use a sifter, it will look more smoother. Also if you sprinkle the confectionery sugar too early, these cookies will get soggy. So you it is best to sprinkle the sugar just before serving.