ROSETTE IRON BATTER FOR COOKIES

1 cup flour

2 tablespoons sugar

1/4 teaspoon salt

1 egg

2 teaspoons anisette, strega or rum

4 tablespoons butter, melted

3/4 cup milk

1 teaspoon almond extract

Rosettes are a kind of light airy cookie prepaed by dipping a shaped cookie iron first into batter, then hot oil. The irons come in many different shapes and some irons are interchangeable and more shapes can be ordered.Fill a deep fryer with several inches of peanut or vegetable oil to 365F.

In a blender or food processor, mix milk, melted butter, salt, sugar and egg until well blended.

Add remaining ingredients and blend for 30 seconds (no longer).

Dip rosette iron into grease before each time you dip into batter; drain excess oil. Dip iron into batter, then into hot oil. After 20 seconds or so of holding iron in hot oil, shake off the cookie into the hot oil; continue to fry until golden.

Remove to paper towels using a slotted spoon or tongs.

Reheat iron for a minute in the hot oil before making next rosette.

When rosette cookies are cooled, sprinkle liberally with confectioner’s sugar.

Makes about 40, depending on the kind of iron used