Rosettes and Krumkake

I spent Saturday afternoon over at my mother-in-law’s, so that I could learn how to make rosettes and krumkake, two of the Christmas cookies she makes each year. My sister-in-law Inga came up from Omaha to help as well:

Inga & rosette batter(I warned Inga I would be documenting this for the blog)

There’s a bit of a process to making rosettes. You have to heat your oil, and the rosette iron(s):

Rosette irons heatingThen you shake off the excess oil, dip the irons into the batter, and place them into the oil.

Rosettes cookingThey should be golden-brown, and you will have to flip them over to evenly brown.

My first rosettesNot too shabby for my first rosettes, eh? I was pretty proud! Inga and I took turns making the rosettes until we ran out of batter. And since she did the rosette batter, I made the krumkake batter. Mary (my mother-in-law) gave me an old krumkake iron, but she now uses an electric one:

Krumkake makingThe hardest part of making the krumkake is rolling them:

Krumkake rolledStill, with a little bit of practice, I might get the hang of it! It was fun…I’ll have to practice a bit with the older krumkake iron I have–From what Mary told me, it’s basically like an old waffle iron, and I’m at least familiar with those.

I’m not going to post the recipe for the rosettes, only because it’s being featured in the latest issue of South Dakota Magazine:

South Dakota MagazineThat’s right, there’s a bit on me, Tramplingrose, and Mary’s recipe for the rosettes in the article “Sweets for the Holidays.” I was contacted out of the blue a couple months ago about it, but I didn’t want to say anything, in case I wasn’t included. I was pleasantly surprised on Friday to see that I was, and the higher-ups at work were kind enough to let me have that copy.

But, since I’m not posting the rosettes recipe, I will give you the recipe for krumkake (at least what I can remember–Mary, please feel free to correct me if I’m wrong here).

Yield: 20-25


Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes


  • 1/2 C butter, melted
  • 1/4 tsp. vanilla, lemon or almond extract
  • 1/2 C sugar
  • 1/2 C flour
  • 3 large eggs
  • Whipped cream, optional


Begin heating the krumkake iron.

In a small mixing bowl, whisk together the butter, extract, sugar, flour, and eggs.

Once the iron is heated, spread a Tablespoon of the batter on the bottom, then close the top. Cook for 2-3 minutes, or until golden brown.

Open the iron, and quickly "wrap" the krumkake around a wooden cone. Allow to cool before removing the cone.

Once cooled, fill with whipped cream if desired.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

It was a lot of fun making these…One of the things I mentioned in the article is wanting to learn to make things like this so I can one day teach the bambino. My family’s not Norwegian or Swedish at all, but it’s part of the bambino’s heritage now, and I would hope one day, he’ll appreciate it.

Rosettes and KrumkakeAfter all, how can you go wrong with treats like these?

our-growing-edge-badgeI decided I’m going to submit this (albeit belatedly) to the Our Growing Edge link-up. It aims to push you out of your comfort zone, by having you try and then blog about something new. This month, Becky at My Utensil Crock is hosting. Go check her and Genie (at Bunny. Eats. Design.–The creator of Our Growing Egde) out!