I have never heard of them. Are they really fried?

I love those. It makes me want to make some. I think I may have gotten rid of the iron while doing a purge of unused kitchen items; going to have to look.

Iris, these delicate, crisp cookies are really fried.

HERE'S some images.

yum!

Beautiful I've only had store bought. Never homemade. I bet they're delicious!

Wow, they look so tasty! I should be tired of cookies by now. I made 7 big containers so far. Probably two more kinds to go.

Delicious, love them with powder sugar sprinkled on them. My grandmother did something like this. We call them pigs ears. I'll be doing some of my baking tomorrow. First I'll pop a few tylenols, then I'll get started. I'm only doing 2 recipes this year. Pizelles and kiffles. Day before Christmas eve, i'll be doing the pumpkin rolls, one for DD and one for DH. Apple pie for granddaughter, pumpkin pie for grandson. Christmas Eve,

Yes! My mother made those. Wow, that's a blast from the past.

Resemble funnel cakes, only smaller. Nice work rhizo, mmmmm.

linda, my mom made something similar and called them "elephant ears" or "knee patches"! They were large and flat, without a rosette decoration. Had the powdered sugar tho.

That looks delicious! I've never fried anything ... maybe it's a skill worth learning...!

Totally a blast from the past, isn't it fun? I sprinkled powdered sugar on some and for others I've made a batch of powdered sugar icing to drizzle from a little icing applicator squeeze bottle.

Gosh, I'll have to dig out my iron & molds. Haven't used them in many a year, I've always loved them, too. I have one holder that holds 2 molds, and one that only holds one. I don't remember how many molds I have, I know there is an angel, a star, a rosette, maybe a snowflake. Gotta go find them!

Rusty

Those were popular many years ago. I made them but found that they were not so good the next day, but they were good when fresh.

my sister and I usually make them every year right before Christmas, Our mom used to make them every year. I love them.

The walls of the rosettes are very thin and when fried properly, aren't doughy at all like the heavy funnel cakes.

I don't think that these have ever disappeared from favor but I have no doubt they were made more often in previous generations when women were more likely to spend lots of creating traditional treats from their cultures.

I made them for my cocktail party tomorrow. I'll store them in an air tight container tonight, then warm them gently in the oven (if needed) before applying the powdered sugar tomorrow.

Let us know how they keep, and warm up. I used to make these years ago and my kids loved them. Never any left for the next day.

Please let us know, also, how they hold up with the icing.

Rusty

They hold up just fine; I've done this for years. What doesn't do well is the powdered sugar, so I'll usually dust it on the day of serving.

I use just a very thin drizzle of the icing, let it dry and harden completely before storing.

When I was a kid my mom made those occasionally, but only in winter and usually when school was off due to snow. I would always help her, making sure the pile on the plate didn't get too high and topple over onto the counter or floor. When they're hot and freshly sugared they can be slippery, so one can't be too careful. If my dad was home he'd usually help too. With the two of us working together it was easy to keep the pile contained.

To keep them crispy, put in a warm oven right after draining the excess oil. Dust with sugar and then serve or package when cool. The oven step really helps.

Haven't made them in quite a few years. Thought about making them for a luncheon I'm having on Monday, but changed my mind. Decided to make a cheesecake instead.

I've never had any of those Rhizo but they sure look good. When I was a teenager, an elderly neighbor woman made fried cookies that contained dates and were just round and fried like pancakes. She never shared the recipe with her own daughter or anyone else, so nobody knows how she made them, but they sure were good, and I don't even like dates, but I could have eaten dozens of her cookies. Do you have any idea what they might have been?

Loved eating them, have an iron but haven't made them for years

Iinda_6, I usually make kiffles for Christmas too. I have a nephew who really loves them so I muster up the energy to make them once a year. I would like to try to make the rosettes, they look so good.

My mom always used granulated sugar on the flat rosette. Sometimes added cinnamon. She also made deeper, hollow rossettes she would stuff with tuna or egg salad - not sugared of course! She had a set of the suits from a deck of cards, very popular to serve at card parties! She even piped in pudding or mousse into the hollow spades, hearts, diamonds, and clubs.

I was unaware that rosette cookies existed until reading this thread, but I already know that I wouldn't be able to stop eating them...

Loonlake, I've always felt that this batter would be ideal for savory fillings. I'm looking for the timbale irons, or flat rosette shells for this purpose, to use with cold chicken, tuna, or egg salad and creamed lobster, etc.

I vividly remember a set of flat molds in my mother's cabinet but don't recall her using them.

For those who have never made rosettes, I'd like to warn you that there is a technique. Every time that I make them, my first cookie is a failure. It sticks, won't slip off the iron mold. Each cookie is fine after that first one.

The reason for the failure is because I haven't submerged the iron long enough in the hot oil. That mold has to be hot, hot, as does the oil.

Secondly, you must submerge the hot iron only part way up the sides of that mold or the cookie won't slide off easily into the hot oil.

They are very simple and fun to make, but you have to master the technique. I see that there are youtube videos....watch a few of them. I had my grandmother and mother to teach me in person, to give me that visual memory.

On its own, the cookie is not sweet. If you bite into a fresh rosette expecting something delectable, you'll be disappointed. It needs something! Powdered sugar is traditional and wonderful, but you can also use cinnamon sugar, drizzled icing, toppings that include jelly, honey, or maple syrup. A little bit makes a big difference.

They would also make a lovely shell for the savory foods mentioned above.

Dawn....they are very addictive. Very!

I need to try youtube on these. I would love to watch how they are made. When I have had them they aren't all that fresh and the grease taste was coming out...I am guessing they are best eaten sooner vs later.

They sound wonderful! I don’t think I have ever had them but what a great tradition. We had our own cookie and candy traditions, thanks to my mother but not these.

I have the molds somewhere but have not used them in a very long time. Yes, they taste a lot like funnel cakes.

Sue

I have never heard of them either.

When I lived in the south I had never seen these. I was introduced to them in in my midwest city where they and also even more decorative pizelles are common Christmas cookies. I see the irons for the fried rosettes at thrift stores, but have only seen pizelle irons (like waffle irons) sold new.

matthias, the pizelless look gorgeous. I'm going to think about those.

Here's a small story about the rosettes that I haven't been able to share yet....it makes me tear up ferociously! For several years I've been visiting a local veteran's retirement home in my city, just to visit, or help with correspondence, and to bring books, magazines, and videos. I always bring special treats for the residents and staff.

Last year, rosettes were in the Christmas cookie box that I brought over to share. I went to a table where several old gents were sitting, some of whom were WWII era vets.

One of that group of men reached out for the cookies and tears started to run down his face. It was the rosettes; the sight of them reminded him of his mother. He was overwhelmed with memories too suddenly for him to tolerate.

Thank goodness that others gathered around, sharing memories and making him laugh. I cannot explain how emotional it was for me, and still is. He could be my father.