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
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
- In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth.
- 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.
- 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.
- Dust with confectioner's sugar. Store in an air tight container.
Notes
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!
I love the festive fun of making these cookies. I think it would be a fun family project.
ReplyDeleteWhat 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