Rosettes Cookies 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 400º.

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 375º. 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.