Nutmeg Rosettes

Combine eggs, flour, milk, granulated sugar, nutmeg, vanilla, and salt in a mixing bowl; beat with a rotary beater until mixture is smooth.

Heat a rosette iron in deep, hot oil (375 degree F) for 30 seconds. Dip iron into batter. (Batter should come only three-fourths of the way up the sides of the iron.) Immediately dip the iron into hot oil for 30 to 45 seconds or until cookie is golden. Lift out iron and tip slightly to drain. With a fork, push rosette off iron onto paper towels placed over wire racks.

Repeat with remaining batter, reheating rosette iron in oil about 10 seconds each time before dipping it into the batter. Sift powdered sugar or sprinkle colored decorating sugar over rosettes. Makes about 42.