Rosettes

Deep-fried cookies? These light, crispy cookies are fried to golden perfection using a special rosette iron.

Makes 3 dozen rosettes

Rosettes:
2 tablespoons granulated sugar
1 teaspoon salt
2 eggs
2 tablespoons vegetable oil
1 cup water or milk
1 cup Gold Medal all-purpose flour
Vegetable oil
Powdered sugar, if desired

Easy Chocolate Glaze, if desired:
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup

1. In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400 degrees F.

2. Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)

3. Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.

4. To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.

Nutrition Information: 1 Serving: Calories 45 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 10 mg; Sodium 70 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 1 g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1/2 Starch

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved