Holiday baking is a tradition, and fun.
Since the mid-1980's I occasionally make rosette cookies at Christmas.
This year I've been making them and sending as gifts, taking them in to the office.
And I tried making some savory ones, instead of sweet. Sort of like homemade corn chips.
With a tangy, salty finish. YUM!
5 comments:
I love those cookies! And I've never heard of a savory version, though now that you mention it, it totally makes sense. Sounds amazing!
I had forgotten about these cookies. I grew up with them as a Christmas treat. Yours look really yummy.
Laurelmoon, you use a corn meal batter instead of a flour batter, and then finish off with spices and salts instead of powdered sugar. Like kettle chips, or corn chips. But very fresh and spicey.
LeAnn, my daughter and I used to make them when she was little, so now I'm making them for the little grandbaby! The circles go round.
The bad part is, you have to taste test them as you go along, I've eaten WAY more than I should. But they were YUMMY.
I love these! I've only made them once--taught by some of the older ladies at church. I wish I had paid more attention then. In our Sweedish church, the ladies used to make these all the time and sprinkle powdered sugar on them. Most of the ladies are now gone,so we don't get them anymore. Oh how I miss eating these delightful treats. You've inspired me to pick up the supplies and try my hand at them.
Alice, I was scouting around and I saw that a small set of the irons are at Target! Just four irons and one handle, but enough to get you started. It's not hard to do. The trick to having the batter NOT STICK is to make sure the oil is the right temperature - between 350 and 365 degrees F - and to let the irons totally heat up before you dip them. Just leave them in the bottom of the electric skillet and heat totally up. Then the cookies will drop off easily.
Also be sure to clean the irons well with detergent after you use them, so they're ready for the next time!
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