Skip to main content

Rosettes

When I was a kid, Christmas afternoon was spent with my dad's side of the family, and I remember a house bursting at the seams with people and tables full of goodies that my grandmother and aunts put together. Pizzelles, rosettes, bowties, totos, little tarts filled with lemon or chocolate.  

Rosettes are made by dipping a special iron mold into a thin batter made of flour, eggs, sugar, milk, vanilla and salt and then deep-frying the mold in hot oil until the cookie is golden brown and crispy.

Once you get into a rhythm, these go real fast.   I did them in a high sided saucepan with a candy thermometer, but using an electric skillet or fryer helps regulate the temperature easier.  

 

I set up a table with 2 baking racks over two full sheet pans. My son was on powdered sugar duty. You want to get that on while the cookie is still warm so it sticks. You could also use cinnamon sugar.  The recipe I used calls for dipping them into a glaze but I didn't do that.

My iron is on the smaller side, and I think I get about 5 dozen rosettes.  I'm not sure because the guys pretty much eat them as fast as I can make them.  They are crisp and light and they melt in your mouth.   


Thank you to Iola E. for sharing her recipe and thank you to all the other #ChristmasCookieWeek bloggers for sharing theirs as well, you can find links to them down below. Tomorrow we wrap things up, I sure hope you've enjoyed this week as much as I have!

 

Rosettes

Rosettes
Author: Jolene's Recipe Journal

Ingredients

  • 2 large eggs
  • 2 teaspoons sugar
  • 1 cup milk
  • 1 Tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • Confectioner's sugar for dusting

Instructions

  1. In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth.
  2. Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron.
  3. Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter.
  4. Dust with confectioner's sugar. Store in an air tight container.
Rosettes,
Cookies
American

 

 

Welcome to #ChristmasCookiesWeek! It's that time of year when bloggers from all over the country share their most delicious cookie recipes, perfect for filling up your cookie trays or dessert table. Get ready to indulge in some amazing treats this holiday season!

  • Orange Mixed Berry Glazed Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Mix in a Jar: Mint Chip Candy Cane Cookies by That Recipe
  • Cinnamon Spiced Shortbread by A Day in the Life on the Farm
  • Rosettes by Jolene's Recipe Journal





  •  

     

     

     

     

     

    Comments

    1. I love the festive fun of making these cookies. I think it would be a fun family project.

      ReplyDelete
    2. What a great recipe...glad you finally got to share it! And a cinnamon sugar dusting sounds pretty yummy too! I wouldn't be able to stop eating these either!

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

    I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

    Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

    Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

    Double Layer Pineapple Upside Down Cake

    Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the