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One of my dearest holiday memories, involves the Kesslers. They were family friends that we visited every New Year’s Eve…and the grandmother was a sweet little Irish lady named Genevieve. She made the best Rosettes, which are delightfully thin and delicate cookies. If you have any double as to whether you might like these or not, think of a funnel cake at the fair — they are very similar.
There is no need to think “traditional” irons as there are now tons of fun shapes – we have a cat face, snowflake, snowman, star and traditional diamond, heart, flower patterns.
There are many different views on these:
- Use butter.
- Use margarine.
- Chill the batter.
- Don’t chill the batter.
- Use Cardamom.
- Don’t use Cardamom.
- Heat the iron.
- Don’t heat the iron
- Don’t Sugar
I use the simple recipe that comes from my memory — and they are gobbled up quickly. It uses NO butter, un-chilled batter, no cardamom, heated irons and dusted with a mix of cinnamon and powdered sugar.
- 2 eggs
- 1 TBSP sugar
- 1/4 tsp salt
- 1 cup sifted flour
- 1 cup milk
- 1 tsp vanilla extract
- vegetable oil, for frying
Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth. (yes, it is that easy).
Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
Reheat iron on minute, to make another rosette.
When they are done, dust with sugar. It can be granulated, or powdered, like I show you.