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"Rosette"Cookies

The cookies are made using a long handled gadget with interchangable
iron molds. The mold is dipped into a batter and set into a pot of oil,as it crisps the delicate cookie pulls away from the mold and floats to the top ~ ideally golden brown, light and crispy.
~~~ Dusted with powdered sugar and looking like a giant snowflake and
paper thin they would shatter upon the first bite ~~~ when made by a true chowhound and worlds wackiest red head Claudia.
The good die young. I tried making these last year and although they looked okay,I never really had that thin crispness that makes them worth all the trouble. I am using the recipe that came with the iron.
Any advice? Claudia would tell me to just get on with it..

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  1. We called these (not sure of spelling) Krushikis when I was growing up, and made them every year. Mom's in town for the holidays and I was thinking of making them, so if I have any tips, will let you know!

    1 Reply
    1. re: Chris VR

      No Bow ties are different than rosettes - bowties are fried alone - rosettes are fried with the mold as mentioned above -

    2. I think the trick is the temperature of your oil. It must be hot enough to crisp the cookies but not too hot of they will burn. Try using a candy thermometer when frying and see if it helps. I made these years ago and OD'd on them.

      1. Hey, Itza... I love to make Rosette cookies. Here's a few tips: Refrigerate your batter for 2 hours prior for crispier cookies. Your oil temp must remain constant. Add food coloring or flavoring (vanilla, almond, lemon) or cocoa to batter for a change and interchange evaporated milk, milk, or beer in your batter. Stir batter occasionally because oil gets in there. Season your molds prior to use in oven or in the oil for 15 minutes. Flip them once browned to set the other side. Completely submerge your iron with batter on it and sometimes you will need to jiggle the iron to get the batter off in the oil.

        You probably needed this before Christmas - but hope this helps for next time!

        Martha

        1. I've owned this cookie iron for over 20 years and I have tried and tried to make these, and I think I'm a pretty good cook. But for the life of me I can not make these! The cookie will not release, or whatever and I make the biggest mess. Last year I got so frustrated thatI tossed the box and its contents into the trash, later to dig it out only because I'm not a quitter.

          Thank you Martha, I will give it another try.

          1 Reply
          1. re: chef chicklet

            I made them LAST NIGHT because of your post! The New Year's Eve lot loved them so much they watched over me until the next batch was ready to eat. Then I spent time making little cups (100 of them) and today I'm filling a tray with them: tuna salad, chicken salad, cheese, instant pudding, crushed meatballs, spinach, carrot/squash, sweet potato... and taking them to my day with best friend's family. Little edibles all day long. NO PROBLEM with any of them last night. Fun, easy, and delicious. I'm hooked and addicted and WANT MORE MOLDS.

          2. Dip the iron in the hot oil before each and every cookie. Make sure the batter doesn't get to the top of the head, only half way up is best.