There is a lot of Norwegian and Scandinavian running through my family which made for a great holiday season for me!

Growing up, we had certain traditions that my mom and sisters still carry through and I am starting them with my family.

One of our family Christmas traditions is Rosettes – in short, a Norwegian deep fried cookie!

There is a little prep for this – you need rosette irons. Personally, I haven’t seen them in stores, but I know they can be ordered online.

When I was younger, we had two iron designs. Now days, they come with all kinds of designs!

My grandmother-in-law gifted these to me last year for Christmas and as you can see – have a few different designs. (Online you can find even more!)

The two I had growing up were the flower and the circle – so of course, that’s what we made ours with (have to stick with family tradition!)

The iron designs screw into the handle –

Now you are ready to gather your ingredients!

First thing first, I would recommend starting your oil and get it heating. The temperature of your oil should be approximately 350-375 degrees. Too hot and they will burn quickly; too cold and they won’t brown and crisp properly.

Mom always used our deep fryer. Hubby decided to use his cast iron skillet with oil. Both ways work. Just be sure to use new oil as you do not want floaties on your rosettes.

Ingredients Needed:

2 eggs

1 tablespoon sugar

1/4 teaspoon salt

1 cup all-purpose flour, sifted

1 cup Wild Oats Marketplace Organic Vitamin D Milk

1 teaspoon vanilla

Optional:

1 Tbs Wild Oats Marketplace Organic Ground Cinnamon

1 Tbs Wild Oats Marketplace Organic Ground Nutmeg

One inch piece of Wild Oats Organic Vanilla Bean, remove and scrape beans from inside of pod

Directions:

Combine eggs, sugar, and salt; in a shallow dish. Your dish needs to be bigger than a normal cereal bowl, but not as big as a bowl you would make dough cookies in. Beat well.

Add remaining ingredients and beat until smooth.

Heat the rosette iron in deep, hot oil (350-375 F) for two minutes.

Remove from the oil and dab/blot excess oil onto a paper towel.

Dip the heated iron into the batter (but do not cover the iron! Cover approximaely 1/4 inch from the top of the iron.)

Once the batter is sticking to your iron, return it to the hot oil.

Fry the rosette until golden (10-30 seconds). I recommend keeping tongs on hand – ours kept slipping off of the iron.

Lift golden brown rosette out of the hot oil and tip upside to drain.

If your rosette is still stuck to the iron, using a fork, push the rosette off of the iron and onto paper towels to dry.

Reheat the iron as you did in the beginning and repeat the process.

We used to top ours with powdered sugar and granulated sugar, but I have seen recipes where they are topped with glaze, frosting, and chocolate. You can top with Wild Oats Marketplace Organic Ground Cinnamon and or Wild Oats Marketplace Organic Ground Nutmeg.

You can top with whatever you desire – I’m sticking with my sugars!