The Norwegian part of my upbringing was mainly about cookies. Oh yes, tis a blessing.
Rosettes are crisp, sweet and light. It seems like Mom, my sister, Sonia, and I made about a million rosettes every holiday season. They get started with a thin, waffle-like batter, and are fried in a light oil using a special iron.
- 1 egg, lightly beaten
- 1 1/2 tsp sugar
- 1/8 tsp salt
- 1/2 tsp vanilla
- 1/2 cup milk
- 1/2 cup flour
Mix flour and milk to a smooth batter.
Add salt, sugar and vanilla.
Lightly beat egg and stir into the batter. Do not whip-you don’t want a lot of bubbles in the batter. Set batter aside to rest while you heat a light vegetable oil, such as canola, in a pot. Also, prepare your work area right next to the hot oil with the batter, a plate for the oily chopstick and wooden spoon you’ll be using, a shallow bowl with powdered sugar (optional, but highly recommended), and a cooling rack.
I like to use a fairly small pot with tall-ish sides, so I don’t need a ton of oil, and the splatters are mostly contained. You’ll want a depth about 3 times the depth of the rosette iron, so you can keep it off the bottom while completely submerged. The oil is hot enough when it boils around the handle of a wooden spoon.
Heat your iron really well; let it sit in the hot oil for 5 minutes or so. I got in a hurry, and ruined a couple because they stuck to the iron–how you’ll know if you didn’t heat the iron enough. No big deal, just frustrating chipping the batter off the iron. The little bits of rosette are yummy–eat the evidence if you find yourself in this situation.
When your iron is hot, dip it into the the batter, but not completely up to the top of the iron, or the cookie will not release even if the iron IS hot enough.
Submerge in the oil and fry until it begins to turn golden.
Use a chopstick to help loosen the rosette and turn it over to fry the underside. Leave the iron in the hot oil so it maintains its heat. Place the chopstick through one of the holes to lift it from the oil. All the steps involving hot oil were Mom’s part of making these cookies.
Place hot rosette in the powdered sugar and lightly coat both sides. Place on a cooling rack to dry. The sugaring part was my sister’s and my job. We also excelled at snitching cookies from the rack.
Repeat! You’ll be getting into a groove. Watch your rosette garden grow!
As your batter gets shallow, it will not be deep enough to hold onto the iron. Move it into a smaller bowl, still large enough in diameter to dip the iron. Eventually you’ll get to a place where the iron will not hold the batter in the small bowl. This is just the way it goes and I toss that last little bit.
Oh, aren’t they pretty?
This recipe makes two dozen, but is easily doubled. Yup, I could eat about a million of them. So, so yummy!
What are traditional cookies at your house?