Rosette Cookie Recipe

Rosettes bring a wonderful Christmas market smell to the air and are delicious to eat hot out of the pan. I grew up in Minnesota which probably explains why my family would make this Norwegian cookie at Christmas time.

It is probably easier to enjoy Rosettes without seeing how they are made, but if you have a rosette iron and want to try a fun and unusual cookie, here is the recipe!

Beat until blended:
2 eggs
1/4 teaspoon salt
1 tablespoon sugar
1 tablespoon vanilla

stir alternately into the egg mixture:
1 1/4 cups all-purpose flour
1 cup milk

beat until smooth

If you are using a thin 3/4-inch high rosette mild, the Crisco/oil needs to be about 2 1/2 inches deep. Heat the fat to between 325 to 350 degrees.

prepare the iron by dipping first in the hot fat;

then dip in the batter, but do not let it run over the top of the iron.

Hold the batter-coated iron over the fat a moment before completely immersing 20 to 30 seconds, or golden brown.

Remove the rosette with a fork. Reheat the iron in the deep fat and repeat the process. Drain the rosettes on paper towels and dust with confectioners' sugar.

These tasty little cookies are ready to be enjoyed!

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