by Kami Bigler posted in Life & Home

Have you ever had a rosette cookie" They always remind me of Christmas as a kid when my Grandma Kae would unwrap her giant platter full of an assortment of homemade cookies. The Rosettes were always the first cookies to go. I never thought of them to be a Halloween cookie, until now. So, imagine how thrilled was I to find both Christmas and Halloween rosette irons at the thrift store"!

Thrilled if you dig words like: deep-fat, fried, crispy, and sugary. Uh-huh. Rosette making is a tricky thing. The temperature of the oil has to be just right and the irons have to be hot from the oil each time you dip it into the batter. Here?s the recipe for the batter:
Ingredients:

2 large eggs

2 tablespoons granulated sugar
1 cup whole milk

1 teaspoon vanilla

1 cup all-purpose flour

¼ teaspoon salt

1½ qt vegetable oil

¼ cup confectioners sugar

Special equipment: a rosette iron
Instructions:
1. Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not overmix, or cookies will blister).
2. Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375°F. Carefully lift out iron, letting oil drip off into pan. Dip all but top edge of iron into batter 3 seconds, then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let go of iron; cookie will shatter if it hits bottom...