Part of the fun of eating a rosette is the dusting of confectioners sugar that will snow down the front of your shirt as you crunch into these crispy little holiday treats. There's no way around it so just give in and let it snow!
Can you believe that Christmas is just two days away? I'm so excited! This year I'm really in the Christmas spirit and can hardly wait to gather with our family and friends on Christmas Eve and Christmas day. I've been very nostalgic this Christmas and have been looking back with child like eyes to a time when I believed in everything magical that Christmastime brings.
For me these Rosette Snowflake Cookies bring back fond memories of when I was growing up along with my older sister and my twin brother. My mom used to make rosettes during Christmas while we were kids. They were always a huge hit and always left a telltale dusting of confectioners sugar on our faces and clothing as the crispy fried cookies broke on the first, light bite.
Rosette cookies are of Scandinavian origin and are traditionally made during Christmas time. They are made using special cast-aluminum rosette irons, of which you can find many different designs (I bought mine on Amazon
A rosette is made with a batter that uses minimal ingredients and reminds me of a very thin pancake or crepe batter. Hot canola oil is then brought to frying temperature and is used to heat the irons. The irons are then dipped into the batter and submersed into the oil for a minute or two until the cookies loosen themselves from the iron and float freely away, frying up to a crispy golden brown. *Note - It only takes a matter of minutes to fry the rosettes so make sure you don't stray from the pan during this process. Rosettes are delicate and will need your undivided attention, so please plan accordingly.
Makes: approximately 4 ½ dozen Prep Time: 15 minutes Fry Time: 3-5 minutes per batch
2 large eggs
1 tablespoon granulated sugar
1 ¼ cup all-purpose flour
1 cup milk
1 teaspoon pure almond extract
¼ teaspoon salt
canola oil for frying
confectioners sugar for dusting
-Heat 3" of canola oil in a high sided pan to a temperature of 375 degrees.
-In a shallow dish, whisk the eggs and sugar; beat well. Add in the flour, milk, almond extract and salt and whisk until smooth.
-Heat a rosette iron in the oil for 1-2 minutes.
-Drain the excess oil from the iron. Dip the iron into the batter just to the top of the iron but not to cover the top. Place the iron carefully and immediately into the hot oil until it gently frees itself from the iron. *Note - If needed you can use a butterknife to gently and carefully coax the cookie off the iron.
-Fry the rosette turning once until golden. Using a slotted spoon, carefully lift the cookie upside down out of the oil to drain and place the fried cookie on brown bags or paper towels to drain.
-Reheat the iron and continue the same steps until all the batter is used.
-Once completely cooled sprinkle the rosettes with confectioners sugar and serve.
Use a high sided pan to heat 3" of canola oil to 375 degrees. Prepare the rosette iron by heating it in the hot oil for 1-2 minutes.
Whisk together the eggs, sugar, flour, milk almond extract and salt to form a thin batter. Dip the hot iron into the batter making sure not to totally submurse it under the batter. Carefully place the batter coated iron into the hot oil and fry until the cookies are lightly golden.
After making a few rosettes using a deep bowl, I decided that I'd better transfer my batter to a shallow dish to make the dipping easier as the batter got used up. *Note - It's best to start with a shallow dish in the first place so you won't have extra dishes to wash. Do as I say, not as I do :)
Use a slotted spoon to remove the cooked rosettes to some brown paper bags or paper towels in order to drain off the excess oil. Once the rosettes are completely cool, sprinkle them with confectioners sugar and serve.
I'm pretty sure Santa would love these Rosette Snowflake Cookies to be waiting for him when he makes his delivery at your house on Christmas Eve! Plus, the snowstorm of confectioners sugar will go virtually unnoticed with his long white beard. HO!HO!HO!
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Merry Christmas Everyone!!! I wish you all great health, much love, heartfelt joy, unbridled laughter and delicious food and drink!
Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis!
Seasons Eatings to all, and to all a good night!
Labels: canola oil, Christmas cookies, Christmas treats, confectioners sugar, cookies, desserts, fried cookies, fried foods, Scandinavian cuisine