Remember
this post where I bought
these?
Well I finaly made some, and boy are they GOOOOD!
They are so delicate and crispy!
Very rich, too; shouldn't have eaten so many. :0
Below are the rosette cookies I made this afternoon. Enjoy!
(Scroll to bottom of this post for a little tutorial!)
Just look at how neat they look on the inside, (below) they're so lacy and fragile.
Here below is the only surviving butterfly cookie.
I made these last and was running out of batter, oh well, kind of
pretty and sculptural looking though.
Here is one of the last blobs of batter I poured into the oil.
Not crispy and light at all, but they were still super yummy.
(Tasted a little like the funnel cake you get at the fair.)
Want a mini tutorial? :)
Well here you go then...
*************************************************************************************--How to make rosette cookies--
- Make your batter ( I used Martha's)
- Heat your oil. (Not too hot; if they're burning then turn down the heat or put cookie in for less time.)
- Heat the iron in the oil till it's hot too.
- Dip hot rosette cookie iron into batter. Be sure NOT to cover the top of the iron with any batter. (cookie won't come off)
- Batter should coat the iron nicely.
- Put battered iron in the oil and submerge it. Let it get pretty brown on the edges, tastes way better.
- cookies may come off the iron in the oil so I scooped them out with a spaghetti spoon. Be sure and drain oil from inside of cookie. AND sprinkle generously with powdered sugar
*************************************************************************************Everyone in the world MUST try these at least once in their life! (Or maybe much more than once) Have a great day!
