Traditional and modern Scandinavian and Nordic recipes.

Tuesday, July 1, 2014

Scandinavian Rosette Cookies A traditional homemade Christmas cookie recipe for Jul

It's not Christmas (Jul) without both making and eating the traditional Rosette cookies. YUM! These Scandinavian cookies are delicious, deep-fried, and melt in your mouth. 

Some people like to sugar the bottoms and other people sugar the tops.  If you flip it upside down, it looks a little fancier and sugar these that way. The sugar catches the sides and it gives the cookies a bit more contrast.  If you sugar the top of the rosette cookies, it looks like a touch of snow.  However, either way the rosettes will still taste great!  Which way do you usually serve the rosettes with sugar on the top or bottom?

Ingredients: 
  • 1 cup milk
  • 1 tsp sugar
  • 1/8 tsp salt
  • 1 tsp vanilla (or almond extract)
  • 2 eggs
  • 1 cup flour
  • vegetable oil for frying
  • sifted confectioners' sugar to sprinkle  
A few flavoring ideas:
  • Substitute lemon extract or vanilla sugaring
Kitchen Utensils
  • rosette iron star- or flower-shaped
  • measuring cups and spoons
  • large mixing bowl
  • whisk
  • thermometer
Trivia:Did you know that in Swedish rosette cookies are called struva? 
 See Karen Grete making these delicious cookies
on our YouTube video
Instruction:
  1. Combine milk, eggs, sugar and salt vanilla extract; beat well. Add flour and beat until smooth. 
  2. Heat a rosette iron in deep, hot oil (375 degrees) for approx. 2 minutes.
  3. Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron into hot oil (approx. 375F degrees).
  4. Fry rosette until golden, approx. 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a paper towel.
  5. Reheat iron 1 minute; make next rosette.
 
When you are ready to serve these cookies, sprinkle the rosettes with confectionary sugar (optional cinnamon sugar or sugar) and jam on the side. You might want to use a sifter if you use confectionary sugar to avoid clumps of confectionery sugar plopping onto the cookies.  Instead if you use a sifter, it will look more smoother.  Also if you sprinkle the confectionary sugar too early, these cookies will get soggy. So you it is best to sprinkle the sugar just before serving.

See our additional Scandinavian recipes recipes including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


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