Rosette Recipes - An Exceptionally Tasty Norwegian Cookie
Rosette recipes and timbales are crisp pastries that are made by dipping a hot iron into batter, then submersing it into oil and frying. The rosette becomes a crisp cookie that is usually sprinkled with sugar. Rosettes can also be savory. The timbale is shaped as a shell to hold other ingredients such as puddings and chicken or tuna salad.
Rosettes are a very delicate and incredibly delicious cookie. This Norwegian recipe for Christmas cookies have been a treat for many generations. Since they are a little time consuming (but well worth it) they are typically made only during the holidays. The original recipe calls for deep frying in lard, but I like using Extra Virgin Olive Oil for a healthier alternative. Rosette Recipes will be one of your favorite holiday recipes for years to come.
1 tsp. sugar
1/4 tsp. salt
5 drops of pure vanilla extract
1 c. milk
1 c. flour
at least 16 oz. extra virgin olive oil
Break eggs into a large bowl and add sugar, salt, vanilla, milk and flour. Beat ingredients until mixture is well blended. Do not over beat as mixing too much makes the rosettes blistered and tough.
In a deep kettle or large heavy pot, heat the olive oil to between 350 and 375° F.
Place rosette irons into the hot oil before dipping into batter. They need to be HOT.
Dip the rosette iron into the batter being careful not to go above the edge of the form. Quickly place the iron in the hot oil making sure to submerge completely. Fry until evenly browned. You will need to flip the rosette while frying to brown on both sides.
Place on cooling rack. Once cooled dust with powdered sugar.