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1
Beat the eggs and the egg yolks together.
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2
Beat in the sugar, butter and salt.
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3
add enough flour to make medium soft dough that is easy to handle.
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4
Knead lightly in the bowl to incorporate the flour.
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5
Cover and let the dough stand for 10 minutes.
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6
Roll very thin, about 1/8 inch or thinner, using a small amount of dough at a time.
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7
Cut into circles with small cooky cutters of two different sizes, about 1 1/2 and 1 inch in diameter.
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8
Place 2 circles of the same size one over the other, and top them with a smaller circle.
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9
Press the centers together tightly with the blunt button point of a knitting needle, or with a finger tip.
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10
The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center.
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11
Make 5 even slits on the outer edge of the circles to form petals.
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12
These petals will curl up in frying, giving a rosette shape.
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13
Fry, a few at a time, in deep fat (375 degrees F) until delicately browned.
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14
Drain on absorbent paper.
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15
sprinkle with the confectioners' sugar.
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16
Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.
