ROSETTES - NORWIGIAN COOKIES
This is a traditional Norwegian recipe that my grandmother received from a friend of hers the year she married my grandfather (1918). 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...
Provided by Colleen Sowa
Categories Cookies
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. Beat 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.
- 2. Over 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.
- 3. Quickly 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.
- 4. In 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!).
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Md Habib Khan
[email protected]These rosettes are a delicious and festive treat. I love making them for Christmas parties.
Elizabeth Kemunto
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect cookie for any occasion.
Ajadi Ganiyu
[email protected]I'm not a big fan of anise flavor, so I omitted it from the recipe. The cookies still tasted great.
Muhammad Yousof
[email protected]I didn't have any rosette irons, so I used a regular waffle iron. The cookies didn't look as pretty, but they still tasted great.
Ella Morton
[email protected]These cookies are a bit too sweet for my taste, but they're still pretty good.
Jennifer atkinson
[email protected]I'm so glad I tried this recipe. These rosettes are now my new favorite cookie!
Abby Western
[email protected]These rosettes are so beautiful! They look like little works of art.
Neaz Masum
[email protected]I love the delicate flavor of these cookies. They're perfect for a special occasion.
Adeel Bhai
[email protected]These cookies are so addictive! I can't stop eating them. They're the perfect combination of crispy and chewy.
Mellissa Thompson
[email protected]I've never made rosettes before, but this recipe made it easy. They turned out perfectly and my family loved them.
Rich Franklin
[email protected]These rosettes are a bit time-consuming to make, but they're definitely worth the effort. They're so beautiful and delicious!
Bipin Bogati
[email protected]I'm not sure what I did wrong, but my rosettes came out really oily. I think I might have used too much oil in the dough.
Carry Minati
[email protected]My rosettes didn't turn out as crispy as I would have liked, but they still tasted great. I think I might have needed to fry them for a little longer.
Abbas janii
[email protected]These cookies are so easy to make and they taste amazing! I love the delicate flavor of the dough and the crispy edges.
Nobin Ahmed
[email protected]I followed the recipe exactly and the rosettes turned out perfectly! They were a hit at my party. Thanks for sharing!
Leaf Monke
[email protected]These rosettes are absolutely delicious! The dough is crispy and delicate, and the sugar coating adds a perfect touch of sweetness. I'll definitely be making these again!