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?
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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?
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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?
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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?
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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?
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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.
