Rosette cookies always make me think of Christmas as a kid when my Grandma Kae would unwrap her giant platter of an assortment of homemade cookies. The Rosettes were always the first cookies to go. I never thought of them to be a Halloween cookie, until now. How thrilled was I to find both Christmas and Halloween Rosette Irons at the thrift store?!
Thrilled if you dig words like: deep, fat, fried, crispy, and sugary. Uh-huh. Rosette making is a tricky thing, the temperature of the oil has to be just right, the irons have to be hot from the oil each time you dip it into the batter. Here’s the recipe for the batter:
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1½ qt vegetable oil
- ¼ cup confectioners sugar
- Special equipment: a rosette iron
- Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not overmix, or cookies will blister).
- Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375°F. Carefully lift out iron, letting oil drip off into pan. Dip all but top edge of iron into batter 3 seconds, then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let go of iron; cookie will shatter if it hits bottom of saucepan). Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork.
- Let rosette drain, hollow side down, on paper towels, then make more rosettes in same manner, heating iron in oil 10 seconds before dipping it into batter each time.
- Dust rosettes with confectioners sugar before serving.
- Use a thermometer specifically made for the high oil temperatures. A deep fry thermometer that can remain in the oil works best, so you can continually monitor the temperature and adjust as needed.
- Use oil that will withstand the high temperature for prolonged periods of time, such as canola or peanut oils.
- Season the molds before using for the first time. Following the basic instructions in our Seasoning tutorial, you'll get the best results by putting them on a pan or cookie sheet in the oven, or, alternately, by keeping them dipped in 350°F oil for about 15 minutes.
- When using shell-type rosettes, leave the mold in the batter long enough to give the cup a chance to form. It must be solid enough to fill with your favorite garnishment.
- To make crispier rosettes, cover and refrigerate the batter at least 2 hours before using.
- Important: Do not cover entire mold with batter, or the cookie will get stuck on the mold. Only allow the batter to cover ¾ of the way up the mold.
- If excess batter adheres to the top of the mold, use a knife to remove the excess, then cook as usual.
- If the batter does not adhere to the mold, check the temperature of the oil. For best results, keep the oil at 365°F.
- Rosettes can be stored in airtight containers for months. They also can be frozen, ready for any occasion. If needed, re-crisp in minutes in a 300°F oven.
These cookies freeze really well too.
I’m curious, have you had or made Rosettes before?