We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Saturday, December 4, 2010

Cookie Recipe #336 - Rosettes

A rosette iron is needed to make this cookie, but maybe if you don't have one, you could borrow a friend's. These remind of the churros I made earlier in the year only they are sprinkled with powdered sugar rather than granulated sugar. If deep fried foods are a no-no you may want to skip this recipe (or only eat a half:)).

Ingredients: 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt, 2 eggs, 1/2 cup whipping cream, 1/2 cup milk, 1 teaspoon vanilla extract, oil for deep-frying, powdered sugar.

Instructions: Place 2 inches of oil in the bottom of a heavy saucepan and heat to 375 degrees. In a medium bowl, combine flour, granulated sugar, and salt; mix well. Add eggs, cream, milk and vanilla, blending until smooth.

Preheat rosette iron by dipping in hot oil for a minute, shake off excess oil and immediately dip into batter, being careful not to coat top of iron, only bottom and sides. Then dip iron into hot oil until rosette is golden, about 20-40 seconds. Gently remove rosette from iron with a fork and drain on paper towels. Repeat with remaining batter.

When rosettes are cool, sprinkle with powdered sugar.

Makes 1 1/2 dozen.

"The Ultimate Cookie Book", Tormont Publications, Montreal, Canada, 1997.

Cookies Rule!!!

No comments:

Post a Comment