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!!!
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