Gianna’s Fried Rosette Cookies

By: The Local Palate
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Surprise your friends and family with New Orleans pastry chef Maggie Scales’s deliciously intricate fried rosette cookies. Simple in taste with airy, crispy texture, top these beautiful cookies with a dash of powdered sugar. Grab your holiday cookie molds, light a candle, and queue your favorite holiday tunes because these cookies are edible holiday nostalgia.

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Makes 30 cookies

  • 1¼ cups flour
  • 1 cup whole milk
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 vanilla bean, scraped
  • Vegetable oil, for frying
  • Powdered sugar, for serving

  • Special equipment: Candy thermometer, rosette molds with handle
  1. In a mixing bowl, whisk to combine flour, milk, eggs, salt, sugar, and vanilla bean paste. Cover with plastic wrap. Refrigerate for 1 hour.
  2. Place a saucepan fitted with candy thermometer over medium heat. Fill halfway with vegetable oil, heat to 300 degrees. Place rosette molds in oil.
  3. Remove batter from refrigerator. Line a tray or large plate with paper towels. Using handle, remove mold from oil, dip partially into rosette batter (do not dip entire mold), and return to hot oil; fry for 3-4 minutes. Remove from oil. Use paring knife or fork to loosen edges of each cookie to free from mold. Let drain on paper towels. Repeat frying process until all batter is used.
  4. Cooled rosette cookies will keep in airtight container up to 1 week. If they become soft, heat in oven at 350 degrees for 5 minutes, or until crispy. Dust with powdered sugar before serving.
  • Recipe By
    From Maggie Scales of Link Restaurant Group in New Orleans

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