Rosettes

  Nancy in TX  Dec 26, 2011
Would make this again.
Love them for chrismas l learned it from my mom .Easy and simple.iI use real cinnamon ,i blend it in blender then add to granulated sugar. To cover them as soon as there done. five stars

  A cookie baker in Richmond, VA  Dec 22, 2011
Would make this again.
I make these every year- when done- brush on some melted honey, sprinkle with colored sprinkles and powdered sugar- SUPERB five stars

  A cookie baker in California  Dec 15, 2011
Would make this again.
I love these rosettes. It's been a Christmas for years. I always make them for the children's Christmas party at school. They are really quite simple and delicious!! five stars

  A cookie baker in Florida  Dec 10, 2011
Would make this again.
These are always impressive and I've made them for years. I know my mother always used lard, but that was back in the day. Peanut oil works well, humidity levels in Florida are tough on these delicate treasures so when I'm thru making them I refigerate them after they have cooled. Instead of confectioners sugar I lay them in colored granulated sugar as soon as they come off the iron. Beautiful presentation on an antique glass or silver platter. five stars

  Roxi in Watertown, S.D.  Dec 9, 2011
Would make this again.
I grew up with Rosettes every Christmas, last year I made them for the first time and it was a major flop. I had to call my brother to find out what I did wrong. Much to my surprise my mother did not tell me the secret to the batter. For the Rosettes to easily come off, refrigerate the batter at least several hours before deep frying them.So chill before frying.....Good luck, I did that and it worked and OMG they were just like mom used to make. five stars