Making Rosette Cookies take a bit of practice, but if you do it correctly you will love making and eating them. They are a light crispy cookie that has virtually no calories except for the powdered sugar or cinnamon sugar you put on them after they cool. The cookie itself has about 1 calorie. But it has a big taste. The recipe has 2 teaspoons of sugar and it makes around 4 to 5 dozen cookies. This cookie is Scandinavian and it is deep fried. Quite unlike most traditional cookies.
Things You Will NeedThe most important piece of equipment that you will need is a rosette iron. This is a metal or aluminumn iron that you put your rosette batter on to submerge into the hot oil. The rosette iron must be very very clean before use and the way to ensure its perfectly clean is to soak it in vinegar for about an hour before you use it. An electric skillet or deep fryer is also used and these appliances can keep the oil at the temperature that you want. If you don't have one of these appliances a good cast iron skillet on the stove over a medium heat works as well.
1. 2 cups flour
2. 1 cup evaporated milk
3. 1 cup water
4. 2 teaspoons sugar
5. 2 teaspoons salt
6. 2 eggs
Measure out the flour and sift it. Next mix the evaporated milk, water sugar, salt, and eggs together. Stir this mixture slowly into the flour. Beat this mixture until it's smooth. This mixture will be very thin. Heat your oil to 325 degrees F.
Frying the Cookie
For the rosette iron to be able to pick up the batter, the iron must be hot. Hold the iron in the oil for at least 20 seconds and then dip the iron into the batter. The batter should stick to the iron. If it doesn't stick the iron back into the oil to make it hotter. When dipping the iron into the batter make sure that the batter only goes halfway up the side edge. If the batter goes over the top edge of the iron the cookie will not come off the iron into the oil. Dip the iron with the batter into the hot oil and the cookie should come off the iron and float in the oil. Fry the cookie until the oil side of the cookie is golden brown and then flip to fry the other side to a golden brown. This will only take about 1 minute for both sides to brown. Set the cookies on a cookie sheet with paper towels to absorb the excess oil.
Finish the Cookie
After the cookie has cooled you may add powdered sugar or cinnamon sugar. Take a small strainer and pour your powdered sugar into and shake over the cookie. You will notice that one side of the cookie has a type of bowl and thats the side of the cookie you will want to put the sugar on. Now all you have left to do is eat them. Enjoy!!
These cookies are a long standing tradition in my family for Christmas time. They are a wonderful cookie and they look so pretty on your dessert table. They are a big favorite. They are a bit time consuming to make as a little bit of batter goes a long way but they are well worth the effort.