Rosettes - Norwigian Cookies
We have made this very pretty, light, crispy "cookie" every Christmas to continue the tradition in our family.
*** I have my grandmother's rosette irons. You can buy them new, or at second hand stores (That's where I find lots of antique kitchen gadgets!).
The kids like helping to make the batter, but they are too little to use the rosette irons so I let them decorate some of them... not a traditional thing to do.
Play With Your Food! xo
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- 2 Tbsp
- 1/3 tsp
- 1 1/2 c
- 1 1/2 c
- whole milk
- 2 tsp
- vanilla (or rum)
- peanut oil or your favorite vegetable oil
- 1 Tbsp
- 1 c
- 1 c
- powdered sugar
- 2 - 4 jar(s)
- colored sugar sprinkles
OIL FOR FRYING
1Beat eggs with the vanilla, salt and sugar. Add flour and milk alternately, mixing until smooth and same thickness as pancake batter. If it isn't thick enough, add more flour, a tablespoon at a time. If it is too thick, add a teaspoon of milk at a time.
2Over high heat, bring 4 - 5 inches of oil in a sauce pan to 365 degrees. (Use a deep frying thermometer if you have one, or just try to fry and adjust heat as you go).
Put the rosette iron in the hot oil for 1 - 2 minutes, the iron has to be hot.
3Quickly dip the hot iron into the batter (about halfway), DO NOT let the batter go over the top of the iron, the rosette will be stuck on the iron because it will fry over the top.
Dip and hold the coated iron into the hot oil and fry 20-35 seconds until light golden brown. Slip onto a paper towel to drain oil and cool a little bit.
4In a shallow bowl, combine the cinnamon and sugar, mix together evenly.
Dip rosettes in sugar mixture while still warm, or sprinkle or sift it on. You can also sprinkle them with colored sugar sprinkles or powdered sugar. Rosettes aren't sweet until they are sprinkled with sugar!
5*** you can double the recipe, but I usually prefer to take a break between batches, so I make fresh batter each time.
*** Store in airtight containers (zipper bags can be used, but won't protect the cookies as they are very fragile!).