1. Rosettes 2. Classic Rosette Cookies 3. Ingredients: 2 eggs 1 tablespoon white sugar 1/4 teaspoon salt 1 cup all-purpose flour 1 cup milk 1 teaspoon vanilla extract Vegetable oil for frying Powdered sugar for dusting Directions: Prepare the Batter: In a medium bowl, whisk together the eggs, sugar, and salt until well combined. Gradually whisk in the flour, alternating with the milk, until the batter is smooth. Stir in the vanilla extract. The batter should be the consistency of heavy cream. Let the batter rest for 30 minutes. Heat the Oil: In a deep fryer or heavy saucepan, heat the vegetable oil to 375°F (190°C). The oil should be deep enough to submerge the rosette iron without touching the bottom of the pan. Fry the Rosettes: Attach the rosette iron to a handle and heat it in the hot oil for about 1 minute. Carefully dip the hot iron into the batter, making sure not to let the batter cover the top of the iron. Immediately place the coated iron into the hot oil and fry until the rosette is golden brown and crisp, about 30 seconds to 1 minute. Use a fork to gently slide the rosette off the iron and onto paper towels to drain. Dust with Powdered Sugar: Once the rosettes have cooled slightly, dust them generously with powdered sugar. Serve: Rosettes are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days. Dust with more powdered sugar before serving if needed.