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Christmas favorite Rosette Cookies

Updated on April 17, 2012


Rosettes are pretty much my favorite Christmas cookie despite the fact that they are a pain to make. They also do not keep long, they go soft in about 2 days, but they are so good we tend to eat them up fast.

Rosettes are made with an iron that is coated with batter and quickly deep fried and coated with sugar. They are crisp and delicious.

This may sound odd, but if you have a humidifier in your house, turn it off when making the cookies. The drier the air the crisper these cookies turn out.


3 eggs
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cup flour
1 1/2 cup milk
3 tablespoons vegetable oil
cooking oil
powdered sugar


Heat oil (2 to 3 inches) to 400 degrees, make sure the pan you use is big enough for the irons.

Beat eggs, sugar and salt in medium bowl, beat in flour, milk and 3 tablespoons oil until smooth.

Pour the cookie mix into a bread pan, making sure it is big enough for both irons. Put a couple of layers of paper towels on a cookie sheet. Place a layer of powdered sugar in a baking pan.

Heat the rosette irons by placing them in the hot oil for one minute.

Dip the hot iron in the batter, making sure not to go over the top edge of the irons.

Fry until golden brown, about 30 seconds. If the rosettes fall off the iron, just fish them out with a spatula. Unfortunately that happens sometimes, especially if the iron isn't hot enough. You may need to reheat it a couple of times.

Immediately place the rosettes on the paper towels for a couple of seconds to drain oil.

After draining them, immediately put the cookies face down in the confectioners sugar and move cookie around to coat the top, then tap off excess.

Place on another clean cookie sheet or platter to cool.

Repeat for each cookie.

This recipe should make about 50 rosettes, but it really doesn't. You waste a lot of dough if the oil isn't hot enough or too hot. So realistically you might get 30 or so.


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