Best 2 Rosette Cookies Recipes
Indulge in the delightful world of rosette cookies, a traditional Scandinavian treat that has captured hearts worldwide. These delicate pastries, often associated with Christmas festivities, are renowned for their intricate, flower-like shapes and crispy, airy texture. Embark on a culinary journey as we unveil the secrets behind these exquisite cookies. Discover the art of creating perfect rosettes, from selecting the right ingredients to mastering the unique cooking technique. Delight in an array of flavorful variations, from classic powdered sugar dusting to tantalizing fillings like jams, nuts, and chocolate. Dive into our curated collection of rosette cookie recipes, each offering a unique twist on this beloved confection. Whether you seek gluten-free alternatives or vegan adaptations, we have something for every palate. Prepare to impress your loved ones with these handcrafted cookies that embody tradition, artistry, and pure deliciousness.
Let's cook with our recipes!
ROSETTE COOKIES/SWEDISH ROSETTES
Rosettes are traditional Swedish cookies. Light and crispy, they are favorites of young and old. Rosettes are unusual in that they are fried. You will need a rosette iron, which is available in many stores (Target is one) and online. The irons come in many shapes, but the rosette is traditional. I didn't list quantities for oil and powdered sugar as more will be required than will actually become part of the rosettes. They will be around 30 calories each (before sugaring). Allowing the batter to rest creates thinner, crisper cookies. Preparation time includes resting time.
Provided by Deb Wolf
Categories Dessert
Time 1h5m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 7
Steps:
- Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
- Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
- Heat 3 - 4" of oil in a small, deep pan to 365°F.
- Stir batter.
- Heat rosette iron by submerging in hot oil for 10 seconds.
- Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
- Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
- As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
- When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
- Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
- Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
- After you've fried a few, dust them with powdered sugar.
ROSETTE COOKIES
These cookies bring back many good childhood memories, when my mom used to make these.
Provided by Kelly Lamontagne
Categories Cookies
Time 20m
Number Of Ingredients 8
Steps:
- 1. Firmly whisk together the eggs, sugar, extract and milk. Sift together the flour & salt, then whisk into the liquid until incorporated into a batter the texture of heavy cream.
- 2. If time allows, refrigerate for two hours (NOTE: while this step isn't necessary, your rosettes will be crispier if you let the batter rest for this period).
- 3. Heat 2-3" of canola oil in a deep fryer or heavy frying pan, over medium-high heat to between 360 and 365 degrees. Once the oil has reached heat, submerge the rosette iron into the oil to quickly heat it. Pour your batter into a shallow square pan or container (this will make it easier for you to dip the rosettes).
- 4. Carefully dip the heated iron into the batter so that the batter covers the bottom and sides of the iron, but does not cover the tops. Dip the batter covered rosette into the pot, completely submerging it in the oil.
- 5. Allow the rosettes to fry until golden brown, using a knife edge to scrape off any excess batter formed at the top. While browning, your rosettes may voluntarily fall off the iron. If so, simply fry them on each side for a few seconds until lightly brown, then remove from pan with tongs or a chopstick.
- 6. Drain, invert and cool on paper towels.
- 7. After the cookies have cooled, you can either store them in an airtight container or freeze them for later use. Immediately before serving, sprinkle with powdered sugar (and cinnamon, if desired).
Tips:
- Use cold butter: Cold butter will help the cookies hold their shape better and prevent them from spreading too much.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before rolling it out: Chilling the dough will make it easier to roll out and prevent the cookies from sticking to the rolling pin.
- Use a lightly floured surface when rolling out the dough: This will help prevent the dough from sticking to the surface and tearing.
- Cut the cookies into even shapes: This will help them cook evenly.
- Don't crowd the cookies on the baking sheet: Leave enough space between the cookies so that they can spread out and cook evenly.
- Bake the cookies until they are golden brown on the edges: This will ensure that they are cooked through.
- Let the cookies cool completely before serving: This will help them firm up and hold their shape.
Conclusion:
Rosette cookies are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, and holiday gatherings. With a little planning and preparation, you can easily make these cookies at home. So next time you're looking for a special treat, give rosette cookies a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
