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1785 Inn Holiday Rosettes

1785 Inn & Restaurant
North Conway, NH


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1785 Inn Holiday Rosettes
1785 Inn & Restaurant ~  No. Conway, NH

2 eggs, slightly beaten
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup flour
1 cup whole milk
cooking oil and deep fryer
powdered sugar in a sprinkling container
red decorating sugar in a sprinkling
container
green decorating sugar in a sprinkling
container

This recipe is used with rosette irons
approximately 2 inches in diameter.

Add salt, sugar and vanilla to eggs.  Stir
in 1/2 cup of milk, all of flour, then add
the remaining 1/2 cup milk, stirring (do
not beat).  If the mixture is foamy, let it
settle.  

Place the oil and rosette iron in a deep
fryer and heat to 385 degrees F.  (Keep hot
during the rest of the procedure).  Shake
excess oil off iron and dip iron into batter
almost to the top but not over the top of
the iron.  Tilt iron to the side when
removing it from the batter to avoid
drips.  Place the battered iron in hot oil.  
When the rosette holds its shape remove
the iron and allow the rosette to brown,
then turn it over to brown the other side.  
Remove the rosette from the oil and drain
on absorbent paper.  White the rosettes
are still hot sprinkle with powdered sugar
or one of the decorating sugars.

Makes 100 cookies.
This recipe part of a virtual "cookie tour" of 17 inns in the Mt. Washington Valley of
New Hampshire...a real annual cookie and gingerbread tour that takes place the first
weekend of every December.  
Click here to travel to the next inn with more recipes &
photos...
1785 Inn Holiday Rosettes
1785 Inn Christmas Decoration - Photo by Emily Duffy
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