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Student Cookie Recipes

Sometime it's good to have comfort food - after working hard or when a lecture goes badly. Or just as a reward for all your hard work. This is one of our great cookie recipes for you to try and enjoy - have fun.

Recipe: Rosettes

 

Recipe:  

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon granulated sugar
1/2 teaspoon salt
1 egg
1/2 cup all-purpose flour
1/2 cup water
OR
1/2 cup milk
1 tablespoon vegetable oil
Vegetable oil
Rosette Glaze -- (recipe follows)
OR
Powdered sugar
ROSETTE GLAZE
1 1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon grated orange or lemon peel
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 400.
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.
Rum-Raisin Sandwich Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup powdered sugar
1 cup butter or margarine -- softened
1 egg
2 1/4 cups all-purpose flour
1/4 teaspoon cream of tartar
1 cup raisins -- finely chopped
Rum Frosting -- (recipe follows)
RUM FROSTING
2 cups powdered sugar
1/4 cup butter or margarine -- softened
1/4 teaspoon rum extract
2 tablespoons milk
Beat powdered sugar, butter and egg in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour and cream of tartar.
Stir in raisins. Divide dough in half. Shape each half into roll, 10 inches
long. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375. Cut rolls into 1/4-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set.
Remove from cookie sheet to wire rack. Cool completely. Spread about
1 teaspoon frosting between bottoms of pairs of cookies.
RUM FROSTING:
Mix all ingredients until smooth and spreadable.



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If you enjoyed our Rosettes recipe then check out our other great cookie recipes . . . Cookie Recipes
 

 
 
 
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