Day 22 – Christmas Cookie Style
In case you missed yesterday’s ‘Day 21 Cookie’ post for Speculoos Cookie Butter and Cocoa Cookies CLICK HERE! Today’s {NEW} cookie recipe is Rosettes.
I remember growing up my mom would make Rosette cookies. If you have never had a rosette before, they are similar to a funnel cake – delicious, light, deep-fried, melt-in-your-mouth Scandinavian cookies.
What you need? Traditional Rosette Cookie Set – see below. You can find these kits on Amazon.
My aunt surprised me last month with my very own Rosette Cookie Set! I was beyond happy and couldn’t wait to make these for my Cookie blog posts this year! Thank you again!!!! :)
The big key for success with these cookies is Patience. I waited to make these with my mom today. I had a lot of fun making these with her. The cookie set also came with timbale molds, which you could fill with vanilla cream and fresh fruit to make an excellent dessert.
A couple of tips before starting:
- You can only fry a few at a time.
- Don’t try to overcrowd your pan to fit more in.
- If you have an extra hand to help you – even better. Then, one person can be in charge of removing them from the oil and another person putting them into the oil.
- Let your mold cool for a few seconds before putting into batter – otherwise you may have trouble with the batter sticking to the mold before putting it into the oil.
As a reminder, all the posts I will be using the hashtag #25DaysCookieStyle. If you happen to make any of the cookie recipes, tag me on social media and use this hashtag. I’d love to see all of your holiday baking photos from your home!
Happy Baking!
- 2 eggs
- 2 teaspoons sugar
- 1 cup milk
- 1 cup flour
- ¼ teaspoon salt
- 1 tablespoon vanilla
- Slightly beat eggs in a medium bowl. Mix in sugar, salt, and milk. Slowly mix in flour just until incorporated and smooth. Add vanilla and mix.
- Transfer batter to a shallow bowl/dish.
- Heat 2″ inches of oil in skillet to 325 degrees. Immerse Rosette mold in hot oil until heated and shake off excess oil.
- Dip hot mold in batter so that batter covers all but the top of the mold.
- Immerse again in hot oil, covering completely. After a few seconds, gently tap tool for Rosette to slip off the mold. Remove from oil when bubbling ends and pastry is lightly golden brown.
- Don’t crowd your pan. Only put 3-4 at most.
- Using tongs, carefully remove Rosettes from oil and drain excess oil on paper towel and cool.
- Once cool, sprinkle with powdered sugar and serve.
Tip #1: You can replace vanilla extract with another flavor like lemon, brandy, anise, or rum!
Tip #2: Refrigerate batter for 2 hours prior to frying for a crisper Rosette Cookie.
Last Year’s Flashback Recipe: Persian Raisin Cookies – (Shirini Kishmishi). Click on photo below for direct link.
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Sara, I’ve been wanting to try this at home but not too sure if I’m brave enough to do it.You really make it look so simple and I can’t wait to try this recipe.