One of my most favorite cookies this time of year are rosette cookies. Have you ever had them before? They’re a scandinavian cookie, really similar to the taste and texture of funnel cakes. They are light, sweet and crispy. They make me think of my Grandma and remember her big cookie platter that she’d pull out on Christmas Eve. These were always the first cookies to go.
You probably have all the ingredients in your kitchen right now to make these, the only problem is that you need these rosette cookie irons to make them. You can find them on Amazon, or I often see them at the thrift store too.
Here’s how you make them:
- 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
- -high temperature oil for frying - like canola or peanut oil
- 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 irons before using for the first time by keeping them dipped in the 350°F oil for about 15 minutes before you begin.
- 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.
- When you begin to dip, the temperature of the oil needs to stay at the right temp and the irons have to be hot from the oil each time you dip it into the batter.
I’d love to know, have you had or made Rosettes before?
Here’s a fun look back at some rosette cookies that I made for Halloween.