16 days until Christmas, planning goodies for family and friends.
So many wonderful Christmas cookie recipes out there this time of year, from sprinkled topped butter cookies to Snickerdoodles and Thumbprints. One of my old favorites at holiday time are not just the baked cookies but those lovely crispy cookies that remind me of winter and snowflakes, Pizzelle’s and Rosettes.
I can remember watching my mom make Rosettes when I was young. We would gather around the kitchen table while she would make a beautiful silky batter then attached the snowflake or star shape iron to the long handle; then stand it up in the hot oil in her electric frying pan. Once the iron was hot she would then dip it into the bowl of batter and it would make a sizzling sound then the batter seemed to magically stick to the outer edges of the iron. Mom would move the iron back to the hot oil and begin to make those beautiful crisp cookies of snowflakes and stars. Once the each cookie started to fry it would release from the iron. When the cookie became a light golden color it was done. Mom would lift the delicate cookie from the hot oil to a tray lined with brown paper bags for the oil to drain. This process went on until the silky batter was all gone. Mom would move the fried Rosette’s to a large platter and dust the beautiful cookies with powdered sugar. Our own plate of a winter wonderland of snowflakes and stars.
Owning my own set of Rosette Irons when I was a young bride was a must and I still enjoy making them to this very day and the reminders of those holidays long ago.
Makes about 40
2 large eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted – measure and then, sift
1 cup milk
1 teaspoon vanilla
Combine eggs, sugar, and salt; beat well.
Add remaining ingredients; beat
Heat rosette iron in deep, hot oil (350 to 375 F) for two
Drain excess oil from iron; dip in batter to 1/2 way, then
immediately into hot oil.
Fry rosette while counting to 10.
Jiggle iron so rosette falls off into the oil and continue to fry until golden brown.
Lift out with tongs. Drain on paper towels.
Reheat iron 1 minute; make next
Sprinkle cooled rosettes with confectioner’s sugar.
Mom on occasion would also make Pizzelle’s another crisp cookie that she would either sometimes dust with powdered sugar or dip the edges in chocolate.
The batter she made would go onto the hot cookie press that resembled a waffle iron. The press would make beautiful discs with a snowflake pattern. Sometimes my mom would remove the hot cookie that was still soft and pliable before it cooled and quickly wrap it around a cannoli form. The Pizzelle’s would crisp up when cooled and be ready for a filling of cannoli cream with chocolate chips, jam or pudding.
So if you are looking for a different twist on a holiday cookie why not give one of these a try.
Have a jolly holiday!