*  Exported from  MasterCook  *
 Recipe By     : Dianne Ward
 Serving Size  : 20    
 Categories    : Cookies And Brownies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    eggs -- slightly beaten
    2      tsp           sugar
      1/4  tsp           salt
    1      c             milk
    1      c             flour
    1      Tbsp          lemon extract
                         powdered sugar for sprinkling over top
                         oil for frying
 Add sugar to lightly beaten eggs, then add milk. Beat in flour and salt 
 until batter is smooth. Add flavoring.
 Heat 2 vegetable oil in a pan. Place rosette iron in oil to heat it. 
 Place paper towels next to work area for draining cookies. 
 Drain oil from iron and dip iron into batter 3/4 of the way tp the top 
 of the iron. If only a thin layer sticks to the iron dip it again for a 
 smooth layer. Plunge quickly into hot oil and cook for 2 or 3 minutes, 
 until active bubbling stops.
  Drain over pot then remove cookie from iron and let it finish draining 
 on paper towels. If it sticks, tap the top of the iron with the handle 
 of a wooden spoon or pry off with a fork. When the batter and 
 temperature are right the cookie nearly falls off the iron. 
 If your rosettes are not crisp the batter is too thick. Thin with a 
 little milk. The first two are “practice”!
 Practice makes perfect with these. The iron must be HOT. Keep a potlid 
 nearby whenever you fry anything, just in case you need it to smother as 
 Sprinkle the cooled cookies with powdered sugar and store air tight.
 These freeze well.  We once accidentally
  forgot a batch in the freezer for ten months. They were fine. David was 
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 NOTES : Dave Wards favorite Christmas cookies! Made with a rosette iron.