Category: Appetizers

Every winter when I pull out my rosette iron I’m filled with such joy. These delicate Scandinavian cookies have become my signature holiday treat. The way they transform from simple batter into intricate snowflakes and stars feels like pure magic in my kitchen. A light dusting of powdered sugar makes them sparkle just like fresh snow.

Pure Holiday Magic

These cookies bring something truly special to every gathering.

• Beautiful Design: Each one looks like a little work of art right from your kitchen.
• So Versatile: I love using them as both treats and decorations on my tree.
• Family History: Making these connects me to generations of bakers who’ve shared this tradition.
• Light as Air: Their crispy texture makes them different from any other holiday cookie.

Time to Cook

Prepare the Batter

Whisk together the flour, milk, eggs, salt, and sugar until smooth. Let it rest for 30 minutes.

Heat the Oil

Preheat your frying oil to 375°F in a deep, heavy-bottomed pot or deep fryer.

Heat the Rosette Iron

Place the rosette iron in the hot oil for 1-2 minutes until fully heated.

Dip and Fry

Dip the hot iron into the batter, ensuring it doesn’t go over the top edge. Submerge the coated iron into the hot oil and fry until golden, about 30 seconds to 1 minute.

Cool and Decorate

Gently remove the rosette from the iron and let it drain on paper towels. Once cooled, dust with powdered sugar.

Tips for Success

• Keep your batter smooth and free of lumps for the best results.
• Always heat the rosette iron before dipping it into the batter to ensure it sticks properly.
• Maintain a steady oil temperature of 375°F to avoid soggy or unevenly cooked rosettes.

My Kitchen Secrets

• Oil Matters: Canola oil gives me the most consistent results.
• Watch That Heat: My candy thermometer never leaves the pot while I’m frying.
• Hot Iron Rules: A well heated iron makes perfect shapes every time.
• Even Color: I give each one a gentle flip for perfect golden brown.
• Patient Sugar: Waiting until they’re completely cool before sugaring makes all the difference.

Sweet Memories

Making rosettes takes me right back to watching my mom and Mrs. Homer in our kitchen every December. The smell of hot lard filled our house as they chatted and fried batch after batch. Those cookies hidden in the freezer were too tempting we kids always found ways to sneak a few leaving telltale sugar trails behind.

Keeping Them Fresh

I’ve learned to make these ahead and freeze them between layers of wax paper. Just hold off on the sugar until you’re ready to serve them. They keep beautifully for two months this way and taste just as crisp when thawed.

What You’ll Need

• A sturdy rosette iron mine has both star and snowflake patterns.
• My favorite deep pan perfect for keeping steady heat.
• A reliable candy thermometer for perfect temperature.
• Plenty of paper towels and my cooling rack.
• My grandmother’s sugar shaker makes the prettiest coating.

→ Why isn’t my batter sticking to the iron?

Make sure the iron is hot enough before dipping in batter, but wipe off excess oil. The iron should be hot but not smoking.

→ Can I make these without a rosette iron?

No, a special rosette iron is required for the distinctive pattern. These irons can be found in kitchen supply stores or online.

→ Why are my rosettes not crispy?

Oil temperature needs to be consistently at 375°F. Too low temperature makes them soggy, too high makes them brown too quickly.

→ How do I store rosettes?

Store in an airtight container and freeze for up to 2 months. Don’t dust with sugar until ready to serve.

→ Why are my rosettes sliding off the iron?

Don’t dip the iron too deep in batter – it should only go up about 7/8 of the way. Also ensure batter isn’t too thin.

Conclusion

Traditional rosettes are delicate, crispy fried cookies made using a special iron. These festive treats are dusted with powdered sugar and perfect for holiday celebrations.

I’ve fallen in love with these Cranberry Orange Icebox Cookies. The way fresh orange zest brightens the buttery shortbread and those sweet-tart cranberries create little jewels throughout each slice. A sparkly sugar edge and delicate orange glaze make them simply irresistible.

Pure Cookie Joy

These cookies have become my holiday secret weapon. The dough comes together so easily and waiting in the fridge until I need it. That perfect balance of cranberry and orange creates something truly special while the slice-and-bake method makes holiday baking feel effortless.

What You’ll Need

• Cookie Base: My favorite shortbread ingredients create the perfect foundation.
• Orange Magic: Fresh zest and juice bring such wonderful brightness.
• Dried Cranberries: These little gems add color and flavor.
• Sparkly Sugar: Rolling the logs creates such beautiful edges.
• Simple Glaze: Just orange juice and powdered sugar finish everything perfectly.

Let’s Start Baking

Mix Your Dough

Everything comes together in one bowl creating this wonderfully fragrant mixture.

Shape and Rest

Rolling into logs and chilling gives us that perfect texture.

Add Some Sparkle

That roll in coarse sugar makes such magic.

Time to Bake

Slicing reveals those beautiful cranberry speckled cookies.

Final Touch

A drizzle of orange glaze makes them absolutely perfect.

Pure Holiday Magic

What I love most about these cookies is how they bring together simple ingredients in such a beautiful way. They’re perfect for sharing during the holidays and the make-ahead option means I can focus on enjoying time with family and friends.

Keeping Them Fresh

These beauties stay wonderful in an airtight container for about a week. Sometimes I’ll make extra dough logs and keep them in the freezer ready for unexpected guests or last-minute cookie cravings.

Mix It Up

Sometimes I drizzle these with white chocolate instead of the orange glaze or add lemon zest for a different citrus note. Adding chopped pecans or walnuts creates wonderful texture. That sparkly sugar coating is optional but it adds such a lovely festive touch.

Perfect Partners

These cookies feel right at home next to other holiday favorites on cookie platters. I love serving them with afternoon tea or coffee the bright orange flavor shines beautifully. They always catch everyone’s eye with those pretty cranberry specks throughout.

My Kitchen Secrets

That good chill time makes all the difference in getting clean slices. I always use fresh orange zest never dried and roll those logs in sugar right before slicing. Letting the cookies cool completely before glazing keeps everything looking picture perfect.

The Magic of Chilling

Chilling these cookies isn’t just about convenience it’s what gives them that perfect texture. The butter firms up creating cookies that hold their shape with slightly crisp edges and tender centers. It’s what makes icebox cookies so special.

What Others Say

Every time someone tries these cookies they become part of their holiday tradition too. Like Maryn who shared how gorgeous and delicious they turned out especially with that sugary edge and orange glazed top. Her excitement about making them again speaks volumes.

Planning Ahead

Having those prepared dough logs in the freezer feels like a gift to my future self. Just a quick thaw in the fridge and I can have fresh-baked cookies anytime. It makes holiday baking so much more enjoyable when you can spread out the work.

Sharing the Love

These cookies make such wonderful gifts tucked into pretty tins or boxes. Something about their festive appearance and bright flavors makes them perfect for sharing during the holidays. They’re a heartfelt way to show someone you care.Frequently Asked Questions

→ Why chill the dough?

Chilling is mandatory as it firms up the dough for clean slicing and helps develop the orange flavor. Overnight chilling gives the best flavor results.

→ Can I make these ahead?

Yes, the dough logs can be refrigerated for up to 5 days or frozen for 3 months. Baked cookies also freeze well for up to 3 months.

→ Can I use fresh cranberries?

Dried cranberries work best as fresh ones would add too much moisture. Make sure to chop them finely for even distribution.

→ What’s the best way to slice them?

Use a sharp knife and rotate the log slightly between cuts to prevent flat sides. If dough crumbles, let it warm slightly.

→ Can I substitute the orange glaze?

Yes, you can dip in or drizzle with melted white or dark chocolate instead of the orange glaze for a different flavor combination.