I’m not quite done with cookies yet, although I can’t really classify these as cookies. They’re light, airy and crisp, and taste like what I want elephant ears and other fried dough products to taste like at the Stampede, but never do.
Rosettes are made by frying batter quickly on the end of a rosette iron, which I imagine aren’t found in too many kitchens. But I’d like to rectify that. It’s the sort of thing one might ask Santa to tuck in one’s stocking – they’re inexpensive, and worth it for the batches of crisp rosettes you’ll undoubtedly crank out every Christmas. There’s something to be said for special recipes only made on special occasions, like cookie parties and Christmas. Especially when those things are rosettes, still warm and dusted with icing sugar. Waffle irons exclusively make waffles – so why not? You may even come across some nice vintage ones at garage sales or on etsy.
The batter is similar to that of a crepe, although the result is nothing of the sort. The mixture is easily whisked together in a minute or two. Then to make the rosettes, bring an inch or two of canola or other mild vegetable oil in a smallish pot. Dip the floral end of the metal iron in the oil to heat it up, then dip it in the batter, and back into the oil. Once golden, each rosette will pop right off with the tip of a fork.
Set the pile on a paper towel-lined plate and dust with icing sugar. Pass around immediately.