Prep 15 mins
Cook 2 mins
Very light and tasty.
- 3 eggs
- 2 egg yolks
- 1 tablespoon confectioners' sugar
- 1 tablespoon soft butter
- 1⁄4 teaspoon salt
- 1 3⁄4 cups sifted flour, about
- confectioners' sugar
- candied cherries or red jelly
- Beat the eggs and the egg yolks together.
- Beat in the sugar, butter and salt.
- add enough flour to make medium soft dough that is easy to handle.
- Knead lightly in the bowl to incorporate the flour.
- Cover and let the dough stand for 10 minutes.
- Roll very thin, about 1/8 inch or thinner, using a small amount of dough at a time.
- Cut into circles with small cooky cutters of two different sizes, about 1 1/2 and 1 inch in diameter.
- Place 2 circles of the same size one over the other, and top them with a smaller circle.
- Press the centers together tightly with the blunt button point of a knitting needle, or with a finger tip.
- The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center.
- Make 5 even slits on the outer edge of the circles to form petals.
- These petals will curl up in frying, giving a rosette shape.
- Fry, a few at a time, in deep fat (375 degrees F) until delicately browned.
- Drain on absorbent paper.
- sprinkle with the confectioners' sugar.
- Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.
These were fantastic! I did change it a bit by clipping each rose layer before assembling, and not lining up the slits. It made them very delicate looking and curled up. They are simple to make and definitely easier than our Faworki. So they stay in my cookie book, and will get more than Cmas holiday use! Thanks for the intro to such a great recipe.