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Photo of Rosette cookies courtesy of Lori Lake.	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  5 stars stars based on 79 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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A thin, cookie-like deep-fried pastry of Scandinavian origin made using intricately designed irons.

Makes about 42

Holiday Rosettes2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla

Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.

Note: Photo courtesy of Lori Lake.

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Reviews of Rosettes:

1-5 of 79 reviews   Next >>

  A cookie baker  Dec 17, 2017
Would make this again.
You betcha 5 stars

  Bea in NY & Miami as a child now PA  Dec 26, 2015
Would make this again.
I am 78 years old and used to make these cookies with my Mom and little sister with the iron that came from Switzerland with our Grandma in early 1900's Made them again this year with my sister for her son that had never had them. Now the thing is where to get the irons today? Do have a set from the 50's but haven't seen them in years. 5 stars

  Roger in Utah  Dec 25, 2013
Would make this again.
My mother and grandmother and I made these every year for Christmas back in the 1950s. I was born and raised in Minnesota, am 62 now and learned how to make several Scandinavian recipes. Wonder if anyone has heard of or made Krokaners (crookners)? 5 stars

  A cookie baker  Dec 21, 2013
Would make this again.
my mother made them at christmas,she has passed and i miss her i make them and i cant keep up to my frends eating them they love them :) 5 stars

  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. 5 stars

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