- Food and Cooking
The Best Way to Make Rosette Cookies
Rosette Cookies for New Years Eve - a Family Tradition
As long as I can remember we had this tradition in my family to make Rosette Cookies for New Years Eve. I never knew they were of Scandinavian origin until I did some research. I love these cookies because they're so crisp and light.
When my mom got too old to make them herself she gave me her set of cookie irons and made me promise to carry on the tradition, which I will do every year until I have to pass them on to someone else.
Rosette Cookies are originally Scandinavian
Have you ever tasted Rosette Cookies
What Do You Need to Make Rosettes?
First of all you'll need a Rosette cookie iron to make these delicious cookies. You'll find them in different shapes, but take my advice: don't buy the fancy ones, because it's very difficult to get the cookie off of the iron. In most cases it will break in pieces. I do have the butterfly one, but never use it for that reason.
The best irons are the circle and star shaped irons in the photo below. You can order these at Amazon. Also important is that the handle has a 90 degrees bend in it. Some of those iron sets have straight handles and that means that you have to hold your hand above the hot fat or the hot oil in the pan. I wouldn't recommend to use those because when the fat or the oil spatters you could burn your hand. rosette cast irons
Cast Iron Rosette Iron Set by SCI Scandicrafts
Frying Fat or Frying Oil?
Frying Fat or Frying Oil - You Can Use Both
I think most people use frying oil to fry the stuff they want to fry. I still stick to the frying fat and that has two reasons:
- I’m holding on to the family tradition,
- When I’m done frying, I use the fat to feed the birds in winter by pouring in a lot of birdseeds and let it cool off. In order to get it out again I put the pan on the hot stove for just a second and then turn it upsidedown onto the outside feeding table. All the birds just love it.
One little disadvantage of using the frying fat is that it sometimes sticks a bit to the cookies. Using frying oil is a bit healthier I think, but then you can’t feed the oil to the birds.
Recipe for Rosette Cookies
- Prep time: 20 min
- Cook time: 30 min
- Ready in: 50 min
- Yields: Serves about 30 cookies
Ingredients for Rosette Cookies
- 1 cup All purpose flower
- 1 or 2 egg(s)
- 1 cup milk
- 1/8 tsp salt
- powdered sugar
- 1 frying pan
- frying fat or frying oil, enough to fill 2/3 of the pan
- 1 big batter bowl
- Heat the fat or oil to about 385 degrees (F). You can either use a thermometer, or check it by throwing in a tiny piece of bread (when it starts bubbling right away, it's hot enough).
- While the fat is heating, take a big batter bowl and put in the flour, the eggs, the salt and start beating slowly, while adding the milk gradually until you get a smooth mass, like pancake batter. Not too thin, not too thick. Ad flour or milk if needed to get the right substance.
- When the fat or oil is hot enough dip your iron in the batter (not too deep) and put it in the hot oil until it colors light brown.
- Take out the iron and use a fork to make the cookie fall down in a bowl.
Heating up Your Cast Irons
You put the rosette iron into the hot fat or oil and let it sit there for 1 or 2 minutes. Take the iron out the oil and dip it into the batter, but NOT all the way down, leave a trim or you won't be able to get your cookie off, when it's done.
The first cookie might come off a bit difficult, but the next cookies should come off easier. Then repeat the dipping and frying, till you have enough cookies.
Let the cookies drip
Let it drip out a bit and then put the rosette into the hot fat or oil, it will fry to light brown within a minute. Take it out and use a fork to let the cookie fall off the iron onto a paper towel layered big bowl or plate. Let them cool off and sprinkle them with powdered sugar.