2 eggs, slightly beaten
2 tsp. sugar
1 cup milk
1 cup sifted flour
1/4 tsp. salt
1 Tbsp. lemon extract
Add sugar to eggs, then add milk. Sift flour with salt. Stir into egg mixture and beat until smooth (about consistency of heavy cream). Add flavoring.
Dip Rosette Iron in shallow container filled with the batter. Fry in 375º oil. Remove when Rosettes are a delicate brown. Cool with the more open side of Rosette cookie down on rack or paper towels.
When cool, or before serving, sprinkle with sugar or powdered sugar. Serve with cookie face up.
May be frozen, no need to defrost before serving. If needed, re-crisp in 300º oven for 3-5 minutes.
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