Lemon Rosette

Rosette cookies are those impossibly thin, lacy fried pastries you see at Scandinavian holiday tables and old-fashioned bakeries. A special rosette iron gets dipped in hot oil, then into a thin batter, then back into the oil where the batter puffs and crisps into a delicate flower shape.

This version uses lemon extract and evaporated milk for a batter that’s richer than the usual milk-based recipe. The evaporated milk gives the rosettes a slightly deeper color and a more toasty flavor when fried.

The batter needs to be smooth and creamy with no lumps. A blender handles this perfectly. Then a 30-minute chill in the fridge lets the flour hydrate fully so the rosettes fry up crisp instead of chewy.

Pro Tips

• Preheat the rosette iron in the oil for 10 seconds before each dip. A cold iron won’t hold the batter.
• Dip the iron into the batter only three-quarters of the way up. Submerge it completely and the rosette won’t release into the oil.
• Oil temperature is critical. Too cool and the rosettes absorb grease. Too hot and they brown before cooking through.
• Dust with powdered sugar only after the rosettes are completely cool. Warm rosettes make the sugar dissolve and vanish.

Variations

• Replace lemon extract with vanilla and add ½ teaspoon cinnamon for a warm, spiced version.
• Use almond extract instead of lemon for a nuttier, more fragrant rosette.
• Drizzle cooled rosettes with melted chocolate instead of powdered sugar for a dressed-up holiday treat.