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rosettes - norwigian cookies

(2 ratings)
colleenlucky7 avatar
Recipe by
Colleen Sowa
@colleenlucky7
La Crosse, WI

This is a traditional Norwegian recipe that my grandmother received from a friend of hers the year she married my grandfather (1918). We have made this very pretty, light, crispy "cookie" every Christmas to continue the tradition in our family. *** I have my grandmother's rosette irons. You can buy them new, or at second hand stores (That's where I find lots of antique kitchen gadgets!). The kids like helping to make the batter, but they are too little to use the rosette irons so I let them decorate some of them... not a traditional thing to do. Play With Your Food! xo

(2 ratings)
yield 50 - 60
prep time 10 Min
cook time 1 Hr
method Deep Fry

Ingredients For rosettes - norwigian cookies

  • 3
    eggs
  • 2 Tbsp
    sugar
  • 1/3 tsp
    salt
  • 1 1/2 c
    flour
  • 1 1/2 c
    whole milk
  • 2 tsp
    vanilla (or rum)
  • OIL FOR FRYING
  • peanut oil or your favorite vegetable oil
  • COATING
  • 1 Tbsp
    cinnamon
  • 1 c
    sugar
  • COATING
  • 1 c
    powdered sugar
  • COATING
  • 2 - 4 jar
    colored sugar sprinkles

How To Make rosettes - norwigian cookies

  • 1
    Beat eggs with the vanilla, salt and sugar. Add flour and milk alternately, mixing until smooth and same thickness as pancake batter. If it isn't thick enough, add more flour, a tablespoon at a time. If it is too thick, add a teaspoon of milk at a time.
  • 2
    Over high heat, bring 4 - 5 inches of oil in a sauce pan to 365 degrees. (Use a deep frying thermometer if you have one, or just try to fry and adjust heat as you go). Put the rosette iron in the hot oil for 1 - 2 minutes, the iron has to be hot.
  • 3
    Quickly dip the hot iron into the batter (about halfway), DO NOT let the batter go over the top of the iron, the rosette will be stuck on the iron because it will fry over the top. Dip and hold the coated iron into the hot oil and fry 20-35 seconds until light golden brown. Slip onto a paper towel to drain oil and cool a little bit.
  • 4
    In a shallow bowl, combine the cinnamon and sugar, mix together evenly. Dip rosettes in sugar mixture while still warm, or sprinkle or sift it on. You can also sprinkle them with colored sugar sprinkles or powdered sugar. Rosettes aren't sweet until they are sprinkled with sugar!
  • 5
    *** you can double the recipe, but I usually prefer to take a break between batches, so I make fresh batter each time. *** Store in airtight containers (zipper bags can be used, but won't protect the cookies as they are very fragile!).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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