Saturday, September 28, 2013

Chocolate Rosettes

It's sometimes a mistake to try and improve on an old favorite recipe. Last year, I shared my recipe and memories of Christmas Rosettes with you. I know that these cookies have lost cache, but they will forever remain one of my favorite treats. My love for them is enhanced, of course, by the sweetness of memory. I think that's OK. We all are creations of time and place and those memories are what make us unique and set our place at the table. Several years ago, Bob and I were in Hawaii for several weeks leading up to the Christmas holiday. The people of the islands know how to celebrate the holiday in an unabashed fashion and it is impossible not to get into the spirit of the season if you are there. Let's say Hawaii, unconcerned with political correctness, bolstered my somewhat flagging Christmas spirit with its exuberant sense of season. We arrived home on Christmas Eve and, despite the hour, I decided we couldn't have Christmas without rosettes on the table. One of the beauties of these cookies is that they require no special ingredients. Another is the ease with which they come together. Ease and simplicity made the cookies possible that Christmas, so I'm not quite sure what possessed me to try this gussied up version of the recipe. It was a mistake. Truth be told, this chocolate version is lacking in flavor and, save for color, has nothing to commend it. It is neither sweet nor chocolatey. Please view me as your early warning system. If you are tempted to try this recipe, pinch yourself and move on. You deserve better.

Chocolate Rosettes...from the kitchen of One Perfect Bite


1/2 cup cornstarch

2 tablespoons all purpose flour

1 teaspoon cocoa powder (any type)

2 teaspoons sugar

1/2 teaspoon salt

1 egg

1/4 cup milk

Vegetable shortening

Powdered sugar


1) Combine cornstarch, flour, cocoa, sugar and salt in a bowl. Beat egg lightly, combine

with milk, and add to dry ingredients. Stir until smooth.

2) Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter about 1/2 way. Fry rosette while counting to 10. Wiggle iron so rosette falls off into oil and continue to fry until golden brown. Lift out with tongs. Drain on paper towels. Reheat iron 1 minute before making next rosette. Yield: 18 rosettes.

You might also enjoy these recipes:

Stained Glass Cookies - Baking and Boys

Pecan Strips - Louanne's Kitchen

Lemon Glazed Christmas Wreath Cookies - Barbara Bakes

Chocolate Chip Biscotti - Mom's Cooking Club

Chocolate Peppermint Bark Cookies - The Recipe Girl

Peppermint Meringue Cookies - Sugarcrafter

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