For me, these Fried Rosette Snowflake Cookies bring back fond memories of when I was growing up along with my older sister and my twin brother.
My mom used to make rosettes at Christmastime when we were kids. They were always a huge hit and always left a telltale dusting of confectioners sugar on our faces and clothing as the crispily fried cookies broke on the first, light bite.
The ingredient list;
- all-purpose flour
- almond extract
- light colored oil
- confectioners sugar
A few tips and pointers;
- A Fried Rosette Snowflake Cookie is made with a batter that uses minimal ingredients and reminds me of a very thin pancake or crepe batter.
- Hot canola oil (or other light oil such as coconut or peanut) is brought to frying temperature and is used to heat the irons.
- The irons are then dipped into the batter and carefully submerged into the oil for a minute or two until the cookies loosen themselves from the iron and float freely away, frying up to a crispy golden brown.
- Using a shallow pie pan works best for the batter as opposed to a deep bowl.
- *Note – It only takes a matter of minutes to fry the rosettes so make sure you don’t stray from the pan during this process. Rosettes are delicate and will need your undivided attention, so please plan accordingly.
If you’re ready, let’s get frying!
- Heat approximately 2 inches of oil to 375-degrees in a large, high sided pan.
- Dip the rosette iron into the hot oil to prime the iron before dipping the iron into the batter.
- Whisk together the eggs, sugar, flour, milk almond extract and salt to form a thin batter.
- Dip the hot iron into the batter, making sure NOT to totally submerge it under the batter.
- Carefully place the batter coated iron into the hot oil and fry until the cookies are lightly golden.
- After making a few rosettes using a deep bowl, I decided that I’d better transfer my batter to a shallow dish to make the dipping easier as the batter got used up.
- *Note – It’s best to start with a shallow dish in the first place so you won’t have extra dishes to wash. Do as I say, not as I do 🙂
- Use a slotted spoon to remove the cooked rosettes to some brown paper bags or paper towels in order to drain off the excess oil.
- Once the rosettes are completely cool, sprinkle them with confectioners sugar and serve.
If you’re looking for additional delicious Christmas cookie recipes I’ve shared in the past, please click on the following titles for;
- Christmas Cream Cheese Sprinkle Cookies
- Santa’s Favorite Sugar Cookies
- Soft Cinnamon-Sugar Gingerbread Cookies
- Peppermint Shortbread Cookies
- Pistachio Cranberry Snowball Cookies
- 2 large eggs
- 1 tablespoon granulated sugar
- 1¼ cups all-purpose flour
- 1 cup milk
- 1 teaspoon pure almond extract
- ¼ teaspoon salt
- 4 cups canola oil or other light, high-temperature oil
- 1 cup confectioners sugar
- Heat 2" of canola oil in a high sided pan to a temperature of 375 degrees.
- In a shallow dish, whisk the eggs and sugar; beat well. Add in the flour, milk, almond extract, and salt and whisk until smooth.
- Heat a rosette iron in the oil for 1-2 minutes.
Drain the excess oil from the iron. Dip the iron into the batter just to the top of the iron but DO NOT to cover the top or the rosette won't release from the iron.
Place the iron carefully and immediately into the hot oil until it gently frees itself from the iron. *Note - If needed you can use a butter knife to gently and carefully coax the cookie off the iron.
Fry the rosette turning once until golden. This happens quickly so do not divert your attention frying.
- Using a slotted spoon, carefully lift the cookie upside down out of the oil to drain and place the fried cookie on brown bags or paper towels to drain.
- Reheat the iron in the oil, and continue the same steps until all the batter is used.
- Once completely cooled sprinkle the rosettes with confectioners’ sugar and serve.
Store in a cool dry place in a covered container for up to 3 days.
I sincerely hope you’ve enjoyed today’s recipe for Fried Rosette Snowflake Cookies as much as I’ve enjoyed bringing it to you!
I’m pretty sure Santa would love these Rosette Snowflake Cookies to be waiting for him when he makes his delivery at your house on Christmas Eve! Plus, the snowstorm of confectioners sugar will go virtually unnoticed with his long white beard. HO!HO!HO!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!