A tasty traditional Scandinavian cookie that is sweet, crispy, and special. Whether you are making them for you, your family, or a big event, these Rosette Cookies are visually stunning and show the care you put into your cooking. A Christmas favorite in our house and I am happy to share it with you!
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- Vegetable Oil, for frying (I used 4 cups)
- Add all ingredients except oil and flour to mixing bowl and beat.
- Slowly add flour and continue beating. Your end better should be smooth.
- Put in refrigerator for 2 hours
- After that time has passed, heat oil to 370° - 375° Fahrenheit in appropriate pot (See Notes on Oil Safety).
- Put rosette iron (no batter) in oil for 1 minute 30 seconds and I start a stopwatch at this time. During this time where both hands are free, I take care of anything that needs to be filled or taken care of, such as sifting sugar on batches of rosette cookies (see notes).
- Dip hot iron into the batter for a few seconds, making sure not to fully dip the iron. That is, the batter should not reach over the top of the iron design.
- Place iron back in oil and cook for 40-50 seconds or until golden brown.
- Lift iron to get intial drips of oil off and at the same time temp the oil. Adjust temperature as needed
- Get cookie onto paper towel-lined plate. (See notes on cookies that are tough to get off of Rosette Iron)
- Repeat steps 5-9 until all are cooked
- If you haven't sifted powdered sugar on them yet, do so now.
- Have patience! These cookies take a bit of time and while the batter is super simple, it does require a bit of practice to get the cookies right.
- You are using hot oil. BE SAFE!
- Use two containers for batter. The main container that is kept in the fridge to keep cool and then a small one that is just big enough for your iron to comfortably fit in. When my iron is heating up, I will fill this if needed.
- If the batter is sticking to the iron and the dough is not golden brown, cook longer.
- If the batter is cooked to a nice golden brown and it is still not loosening from the iron, use a fork to 'shimmy' the cookie off.
- Use a sifter to coat with powdered sugar, but allow your cookies to cool, but not completely, before adding the sugar. You can sift powdered sugar onto the rosettes when done or during the 1 minute and 30 seconds when the iron is heating. Just do not powder too soon, otherwise it may gunk up a little on the cookie. They are still great, but the unsettled oil can mess with delicate powdered sugar.
Keywords: Rosette Cookies