Active Time

　　1 1/4 hr

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes about 2 1/2 dozen cookies

　　2 large eggs

　　2 tablespoons granulated sugar

　　1 cup whole milk

　　1 teaspoon vanilla

　　1 cup all-purpose flour

　　1/4 teaspoon salt

　　1 1/2 qt vegetable oil

　　1/4 cup confectioners sugar

　　

Special Equipment

a rosette iron*; a nonstick baking pad such as Silpat

　　

Step 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).

　　

Step 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 of saucepan). Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork. Let rosette drain, hollow side down, on paper towels, then make more rosettes in same manner, heating iron in oil 10 seconds before dipping it into batter each time.

　　

Step 3

Dust rosettes with confectioners sugar before serving.

　　

Step 4

Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).

　　Cooks' notes:

　　• This recipe can be halved.

　　• Rosettes are best eaten within 1 day of being made, but can be kept, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature 2 days.