Rosettes
Popular Holiday fried cookies
2 eggs	1 tsp vanilla
1 Tbl sugar	1 C milk
¼ tsp salt	1 C flour
Add milk slowly to flour, stirring well to eliminate rid of lumps. Beat eggs slightly with sugar and salt, add the milk/flour mixture and beat just until smooth. You can use an electric mixer for this, but do NOT overbeat, as rosettes will be full of bubbles. To cook, heat rosette iron in hot deep fat (375°) for a few minutes before starting. Remove iron from fat, shake off excess, and dip into batter, just to the edge. Place iron in batter and fry until rosette is pale golden brown. Remove from fat and tip to drain out extra oil. Using potholder or fork, help rosette off iron onto paper towel. Turn upside down to finish draining. If you are fast enough, you will not have to re-heat the iron before you dip again. Repeat until all rosettes are done. This makes about 5 dozen, depending on the iron used. If you are using granulated sugar to sugar them, do not wait until you have finished the batch to sugar them, do it after a couple minutes. If you are using powdered sugar, wait until they to be eaten, as it dissolves into the cookie after a day or so. For best results, use a solid shortening, not an oil.