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© Meredith Corporation. All rights reserved. Used with permission.
(About 30 rosettes)
In a small bowl, stir together flour, granulated sugar, cocoa powder and salt. Add egg, milk, coffee liqueur (or cooled coffee) and vanilla. Whisk until batter is smooth. For easy dipping of the rosette iron, pour batter into a shallow 9-inch cake pan or pie plate.
Set a wire rack over paper towels near the stovetop. In a 3-quart heavy saucepan or deep-fryer, heat 2 inches of oil to 365°F. Submerge the rosette iron in the hot oil for 10 to 20 seconds. Allow oil to drip off iron (if iron has too much oil on it, the batter won't stick). Quickly dip hot iron into the batter until batter comes three-fourths of the way up the sides of the iron. Return batter-covered rosette iron to hot oil. Fry for 20 to 30 seconds or until cookie is light brown. Lift out iron and tip slightly to allow excess oil to drip back into saucepan. With the tines of a fork, push the rosette off the iron onto the prepared rack. (Or, if the rosette comes off the iron, use a slotted spoon to turn the rosette in the hot oil. Remove; allow excess oil to drain, then set rosette on the rack.)
Repeat with the remaining batter, reheating the iron in the hot oil each time before dipping it into the batter. Stir batter occasionally.
Allow rosettes to cool completely. Generously sift confectioners’ sugar over rosettes, then sift additional cocoa powder lightly over the confectioners’ sugar.