Rosette Cookies
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Cook time: 
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Serves: Approx 40 cookies
Don't double this recipe. If you want to make more, make another batch. This is meant to be made and fried right away.
  • 2 eggs
  • ¼ teaspoon salt
  • 1 cup sifted flour (this is VERY important, do not be lazy and sift the flour people!)
  • 2 teaspoon sugar
  • 1 teaspoon almond extract
  • ⅛ teaspoon of cardamon (this is my twist because cardamon is the bomb in any Scandinavian cooking, even with fish dishes)
  • 1 cup milk
  • Fat for deep frying
  • Confectioners Sugar
  • wide and deep frying pan
  • candy thermometer
  1. Chill a stainless steel bowl in the fridge for about an hour
  2. Beat eggs until very light. Beat in sugar, milk, salt, cardamon and flavoring.
  3. Finally beat in flour and continue beating until a smooth batter is formed.
  4. Heat fat to 365 °F. (to test, a one- inch cube of bread should brown in 1 minute.)
  5. Heat Rosette Iron in the hot fat.
  6. Dip hot iron in batter so that the batter comes just short of the top of the iron. (1/4 inch from the top of the iron)
  7. Lower batter covered iron into hot fat and fry until delicately browned. (about 30 seconds)
  8. Lift out; tip upside down to drain. With fork, push rosette off iron onto paper bags cut open and spread on counters.
  9. Sprinkle with confectioners sugar
Each batch of cookies takes about 5 minutes to make. I usually do them in a pan with 4-5 at a time, which the whole thing will take me about an hour to 1½ hours with clean up. So worth it!
Recipe by Cabin Goddess at