German, not Norwegian. But I just wanted to tell you how absolutely PERFECT your rosettes are. I am so impressed.

Hi joyce, I was going to say that I am not Norwegian, but I have all the rosette irons and fire them up from time to time. I got into doing them from my ex wife. But I just realized that since I am related to Thorstein Veblen, I guess I qualify.

How do you get your rosettes to come out so uniformly with edges that perfectly match the iron without expanding a little (or sometimes a lot) as often happens for me so the shape gets distorted?

And how do you keep them fresh until the holiday?

Yes. The only time I've had rosettes was eating them while they were still warm. We didn't even care for them fresh but completely cooled.

Nancedar: Have to say that Grandkids were just here, and everything was eaten up. So I start again! :-)

Chas: I've been baking rosettes for so long, so not really sure how to answer your question. I've used the same "old" recipe for 50 yrs. The old Norwegian lady I got it from is almost 100 now. But as far as the uniform edges, I plunge the iron far enough into the oil so it is completely covered. Not sure if that's the answer, but I do know if I don't do that the edges will splay out a bit. And my batter is a bit on the thin side.

Thanks Joyce, I think that may indeed answer my question although I suspect my approach may be similar but not exact.

I had considered answering nancedar with a similar response to yours, but it does beg the question about ways to keep them 'fresh'. I came from California where humidity is always low and I never even thought about how to keep some leftovers for a couple days. However, i am now in North Carolina with oppressive humidity and made the mistake of bringing some to a Fourth of July party. Fortunately, I passed a whole bunch of them out on my way to a serving table, but after they sat there for a couple hours, they had turned soft and were only worth looking at.

Those are beautiful!
Thanks for the heads up about humidity; I live with high humidity you would think I would be constantly aware about it contributing to soggy.

Norwegian heritage here as well. I am hoping to make rommegrot for the first time in many, many years. I have a very old recipe that was from the Mom of a friend. Nothing was measured so I am guessing at the amounts. Would love your recipe for the cookies if you would share.

Joyce_6333, Those rosettes are just beautiful! I make them each year, but I only have a Fry Daddy so I have no idea of the temp of the oil when I make the rosettes. They turn out ok, but they're not perfect. I do use my mom's 1950-era rosette irons and I use peanut oil for frying. I'm getting in the mood for Christmas baking!!

Rommegrot. Omg I have tried to like it but a bit rich for me. They serve it at our local summer festival and the old Norske folks go nuts for it.

I use a very old fondue pot to make rosettes. The "meat" setting works perfectly.