Do you remember rosette cookies? When I was a kid we would have these cookies every year around the holidays and then when I got married I had my very own set of rosette irons they were snowflakes, but somehow they vanished through the years and they’ve been nowhere to be found.
You really don’t see the irons in stores anymore but you can find them online, I ordered my set from Amazon, I thought the tree and snowflake would be perfect for the holidays but there are also so many other shapes available that you could use throughout the year, flowers, butterflies, bunnies, fish, birds, hearts, I could go on and on.
They’re very simple to make, you whip up a batter, sort of like a crepe batter which you can flavor with different extracts, I used vanilla with some added vanilla bean but you can also use, almond, anise, rum, lemon and even orange, whatever you like.
HELPFUL HINTS
Make your batter ahead of time and refrigerate it for a couple of hours or overnight, your cookies will be nice and crispy… Keep your oil at 365 for best results, so you’ll need a candy thermometer… Heat your iron in the oil for about 8 minutes before you start to dip them… They can be stored in an airtight container for months, they can also be frozen and if needed you can re-crisp them in a 300 degree oven.
On the back of the package you’ll find some helpful tips plus a recipe for the batter, but I didn’t care for the recipe they had so I slightly adapted my friend Paula’s recipe which turned out perfectly, not one cookie broke!
Placed on a pretty platter these rosettes would be the perfect addition to your holiday dessert table, don’t you think?
Follow along and see what else I’m cooking up during the week on Instagram, here’s the link.
- 1¼ cup of flour
- 1 cup whole milk
- 2 eggs
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon vanilla or other extract or vanilla bean
- oil for frying
- For the batter beat all ingredients together until incorporated then refrigerate for at least 2 hours or overnight to ensure a crispy cookie.
- Place 3 inches of oil into a saucepan.
- Heat to 365 and keep temperature there.
- Attach iron to the handle and submerge in hot oil for at least 8 minutes.
- Lift iron out and blot on paper towel.
- Dip hot iron into the batter ¾ up the sides, let it coat the iron but do not submerge, it will not release.
- Keep it under the oil for a few seconds as you see it turning golden, then gently shake it a little and it will usually release, if it doesn't just take a fork and gently nudge it, then flip it over until golden brown on both sides.
- Lift it out gently and let it drain on paper towels.
- Sprinkle with powdered sugar.
- This recipe makes quite a bit, around 40
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
What’s the Italian name for this pastry?
Not sure Joe, I only know them as rosettes
I grew up in a German-Norwegian household. Every year my mother and grandmother made rosettes. I still have the irons. In high school, one of my best friends was from an Italian family (both her parents were born and raised in Italy). At Christmas, her Aunt Mary came out from New York, and she, my friend’s mother, my friend and I would make Italian wine cookies. But not one recipe I’ve found looks like what we made. They were like rosettes, but after frying, were dipped in a rich honey and wine sauce. Can’t tell you how much fun they were to make, or how wonderful Aunt Mary and Marty’s mom were. I just remember so much laughter. Would love to have the recipe!
Carol the ones I know are more like a biscuit, but if you do a google search for Italian wine cookies, some recipe might look familiar to you
Must they be frozen or can they be refrigerated? I store them in a cardboard gift box, between paper towels.
I don’t do either, I would just keep them in your box out on a counter or cool pantry.
I’m so happy that you posted this recipe. My grandmother used to make these for us and I wanted to make them for Mothers Day but my recipe just wasn’t right. Batch is made, they are delicious! Thank you!
Oh so nice to hear that Jennifer, glad you liked them!
Marie — I love rosettes — and my mother made them every year (tho her background was Norwegian/German). When I was in my 20’s and working for the US Foreign Service at our embassy in Athens, Greece – the 2nd year I wrote and asked if she’d make and send me some of those. I had NO IDEA how time consuming they were… she was such a dear! I received this big box and it was filled with rosettes! This was when many didn’t know about bubble wrap or popcorn etc… and she had put waxed paper in between layers! Would you believe – that from far off Minnesota to Athens, Greece only 2 (of about 50) rosettes had damage… just on one corner. I’ve never had any luck making them … but almost 60 years later I still remember these!
Marie, just today I was getting down my hoard of Christmas sugar cookie cut-outs and my mother-in-laws iron fell out of the cabinet almost on my head. She is 86 and doesn’t cook at all any more but she used to make huge platters of these cookies at Christmas. I’m going to use your recipe to make her a surprise for Christmas!! Thanks so much. Merry Christmas to you and your family.
It was a sign Meg! You’ll put a big smile on her face, I’m sure.
My aunt made them. She lives in Pennsylvania in an area with a strong Italian influence so even tho we don’t have an ounce of Italian in us she made them every year for the holidays and for local weddings. She is 86 this year and hasn’t baked in years.
We would drive to see her some holidays so seeing these brings back very fond memories. I bought a set a an estate sale some time back and may try to make them this year. It would be a wonderful nostalgic treat!!
Thank you!
I remember these fondly! I treated myself to a pizzelle iron this year, so I’ll hold off on these until next year.
I can’t remember ever having them 🙁 I guess I’ll just have to visit and have a taste. That is if you have any left!! We may have had them in Italy but I can only remember snippets of that time — once we got to the States we were in a town that wouldn’t have anything like the rosette irons. What mamma did make every year was fritole which was fried sweet dough balls with raisins and nuts. Wow! That was quite a tradition that she kept up even though she stopped cooking other dishes. I sure do miss her!!!!! I’m going to have to try your recipe, Marie. Perhaps next year. I know our kids would love it.
This brings back so many memories, I used to make these with my Grandmother when I was little. More than 30 years ago. I don’t have the set anymore,, and will be getting one real soon. Thanks for the memories!
These are new to me. They love so very pretty!
No Marie, I do not remember snowflake cookies. My mother never made these when I was growing up, and neither did anyone I know. How I wish you lived next door. I’d come over for a cuppa and a few of these delightful cookies. They are just beautiful.
Oh, they look so beautiful – so light – just like snowflakes. I loved these treats, and you know we Italian girls love our fried dough! Merry Christmas to you and yours, Marie!