Old Fashioned Rosettes

"If there’s one holiday treat that brings me right back to my childhood kitchen, it’s Rosettes—those beautiful, delicate, light-as-air cookies that practically shatter with the first bite. Every December, I can still picture myself standing on a kitchen stool next to my grandma, apron tied crookedly, waiting for the moment she’d let me dip the hot iron into the batter. My love for these cookies started when I was ten and I found my great-grandma’s old rosette iron on a shelf in her basement. We spent the afternoon heating oil, mixing batter, dipping the iron, and trying (and failing) to get those first stubborn rosettes to release. But when the first perfect one finally slid into the oil—thin, golden, and crisp—I was hooked. I’ve made Rosettes nearly every year since. The only year I missed was the year I was pregnant with my twins, when standing over a pot of hot oil didn’t sound like the brightest idea. But other than that, this recipe has become a mandatory part of the season for me. The recipe I use for Rosettes comes straight out of my Betty Crocker cookbook from the 1960s, and I’ve never felt the need to change it. There’s something special about following a recipe that’s been trusted for generations—simple ingredients, straightforward steps, and perfect results every time. It does take some practice and patience but once you get the hang of it you’re good to go. That old cookbook has seen a lot of holidays in my kitchen, and this rosette recipe is one of the reasons I keep pulling it off the shelf year after year. And every time I bring a tin of Rosettes to friends, neighbors, or coworkers, the compliments pour in. People are always amazed at how light and crispy they are—but also can be a little messy with the sugar spilling down your shirt. I like to joke that Rosettes have no calories, they all fall out of the holes so you can eat as many as you want. "

Preparation Time20 min

Cooking Time4 min