- 2 eggs, lightly beaten
- 4 T. sugar
- dash of salt
- 1/4 tsp. vanilla
- 1½ cups water
- 1¼ cups flour
- powdered sugar or colored sugar crystals for dusting
- oil for frying
Combine all ingredients in a pie plate or square glass baking dish; mix well.
Heat oil in a deep-fat fryer to 350 to 375 degrees F. Attach the desired molds to the rosette-iron handle, and place in the fryer for about 5 minutes, propping the handle on the edge.
Dip iron in batter to about 1/8 inch from the top edge. (Do not cover the whole mold.) The batter should sizzle and coat the iron. (If it doesn’t, the iron isn’t hot enough.) Dip iron in hot oil and hold there until the cookie starts to pull away from the mold, about 2 minutes. With a knife, gently push the cookie off the mold into the oil and continue cooking until golden in color. Remove with fork and place on absorbent paper or cloth towel to drain. Sprinkle with powdered sugar or sugar crystals. Repeat until batter is gone.
Makes 30 to 40 cookies.
For another special dessert, use the timbale irons with the same procedure, to create delicate containers for custards or fruits.