Rosettes

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.
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