Rosettes

In large pot, heat 2″ oil to 400. Blend remaining ingredients in blender or bowl. Pour into pie pan. Heat rosette iron in oil 2 min, then dip in batter to about 3/4 of form. Quickly plunge into hot oil, being careful not to touch bottom of pan. When active bubbling stops, take rosette iron out of pan. Remove cookie from iron, gently easing off w fork if necessary. Immediately repeat process. Sprinkle cookies w confectioners sugar. Makes about 70. Note: batter may be made a day ahead and refrigerated.

Vegetable Oil
Milk 1c
Egg 2
Vanilla 1T
Flour 1c
Sugar 2tsp
Salt 0.25tsp