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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.

            1. Okay, your enthusiasm is catchy. I SO want to make these, and I too have dreamed of making the cups and filling them with all sorts of goodies. They are just so classy and impress me, I hope that with all your input that I can successfully master these. I will not give up!

              1. I worked at a Magic Pan Restaurant in Lenox Square in Atlanta "a while back". They made beignets that are exactly as you described. Maybe you could find recipes / tips searching Magic Pan and beignets. They were wonderful. They are also known as doughnuts and you may find recipes for those, but what the Magic Pan made were the rosette cookies with the iron.

                1. Thanks Martha ~ I didn't make these at Christmas and was going to try to do them for New Years Eve but had a zillion other things to do. I will give it a try tonight or tomorrow.
                  Our New Years Eve ended with ambulance ride to the emergency
                  room.It turned out to be kidney stones ~ but my Dad looked and felt so bad I thought that the cocktail meatballs had claimed their first victim.... It's been a stranger than normal holiday for us but a happy one too ! Happy New Year
                  Chowhounds!

                  1. can you please send this rosette recipe to me as I have lost mine. Thanks Connie

                    1. try finding beatrice ojakangas' book on scandinavian baking, she is the queen of rosettes. i think her recipe might be in her holiday baking book too.

                      1 Reply
                      1. re: soupkitten

                        Martha-

                        I had problems making these... see here http://spicedish.typepad.com/spice_di...

                        but (yes I should have looked here first) I followed your advice and they came out just peachy last night! Thank you!!

                      2. I was taught to make them from a Persian woman who used rice flour and rose water and they were so delicate and tasty. Has anyone tried this?

                        1. Somebody please help me, I love the taste of rosettes but my problem is I can't get the iron to pick up the batter. I'm okay for the first one but then all I do is leave a perfect impression of the iron in the batter. I heat the iron between cookies so I don't know what I am doing wrong.