Rosette Glaze

Rosette Glaze

Ingredients:
1 1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon grated orange or lemon peel

Directions:
OR
1/2 teaspoon vanilla
OR
1/4 teaspoon almond extract
Food color, if desired
Beat granulated sugar, salt and egg in deep 1 1/2-quart bowl with electric
mixer on medium speed. Beat in flour, water and 1 tablespoon oil until
smooth. Heat oil (2 to 3 inches) in 3-quart saucepan over medium-high heat
to 400º.
Heat rosette iron before making each cookie by placing in hot oil 1
minute. Tap excess oil from iron onto paper towel. Dip hot iron into
batter just to top edge (do not go over top). Fry about 30 seconds or
until golden brown. Immediately remove rosette. Invert onto paper towel to
cool. Just before serving, dip rosettes into Rosette Glaze, or sprinkle
with powdered sugar.
ROSETTE GLAZE:
Mix all ingredients until smooth.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the