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Holiday Cooking & Baking Recipes: Theresa's Rosette Cookies Recipe | 8th Day of Christmas Cookies
Dec 8, 2025
Theresa's Rosette Cookies Recipe | 8th Day of Christmas Cookies - Theresa's in the kitchen making an old fashioned Swedish rosette cookie that she used to make with her mother.
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Theresa's Rosette Cookies Recipe: https://www.pauladeen.com/recipe/theresas-rosette-cookies/
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0:00
- Guess what, y'all?
0:02
It's day eight, and we got a new cook in the kitchen.
0:06
- Oh.
0:07
- Y'all hear her talk a lot.
0:09
Once in a while, she'll run from the camera
0:11
'cause some days she says she don't look too pretty.
0:14
But to me she's always pretty. - Most days.
0:17
- Theresa's one of those natural pretty girls,
0:19
which you wanna just. (laughs)
0:22
- She's being very kind. - You know what I mean?
0:24
So!
0:26
Theresa, this is a cookie from Theresa's childhood
0:30
that she and her mother cooked together.
0:32
So the floor is yours, dear.
0:34
I'll be your sous chef.
0:36
I'll do whatever you need for me to do.
0:38
- Okay. - So right now,
0:39
I'm gonna shut up. - Okay.
0:40
Well, we weren't really cooks in my household.
0:43
I've learned how to cook
0:44
over the last five years with Paula.
0:46
But this is one recipe that my mom used to make with me.
0:49
We found it, and I don't know if Eddie,
0:51
you probably were around, I know Paula would've been,
0:53
we used to have this event called Night in Old Savannah.
0:57
And it was when I was little
0:59
and they would take a square in Savannah
1:01
and shut it down for a Thursday, Friday, Saturday night,
1:04
and you had all different kinds
1:06
of food from all over the world.
1:08
And this was a recipe that someone did.
1:09
I don't know what nationality it is,
1:11
but they're called rosettes.
1:13
And the fun thing about 'em is it's just a batter
1:15
that you mix together and then you have different molds
1:19
and you dip your batter into your,
1:21
you dip your mold into your batter
1:22
and then you fry 'em and they come out really, really cute
1:26
and they're really, really good.
1:27
So I'm gonna go ahead and get our batter made.
1:29
- Like a fried donut, y'all.
1:31
- Kinda like a fried donut,
1:32
but really thin and kind of crispy.
1:34
So Paula has helped me with the oil
1:37
because I'm not really good with any of this.
1:39
But we've got oil going.
1:40
- Yes, and I put in my thermometer
1:44
because we should be somewhere around 325
1:46
or 350 to fry these. - In order to fry.
1:49
- So it's hard for me to look at that
1:51
and say, "Oh, that looks like 350."
1:54
Can't do that one.
1:55
I can touch meat and tell you if it's done or not,
1:58
but I ain't gonna touch that oil.
2:00
- You know I'm a precise person,
2:01
so this makes me very happy. - But you know, they say
2:03
one of the tricks is, I like a thermometer,
2:06
but they say you can use the handle of a wooden spoon.
2:11
- Really?
2:11
- And so you see that that grease is not, stick that oil
2:15
it's not there.
2:17
- Okay.
2:18
- So it's up to 200 right now.
2:20
So will it hurt for your batter to sit?
2:22
- Oh no, no, no, no, no, no.
2:24
Not at all.
2:24
And what I was saying to Paula is,
2:26
another thing that's great about this batter
2:27
is you can make it,
2:28
and then if you want to cook some now
2:30
and then put it away and bring more out,
2:32
you can do that as well.
2:34
Some of these can be really big cookies,
2:35
some of them can be really small.
2:36
It really depends on what your mold is.
2:38
- You know, Theresa is all about gadgets.
2:42
I don't care what you need in the kitchen.
2:43
- I am a gadget girl.
2:44
- For her to say she's not a cook,
2:45
she got every gadget on demand, y'all!
2:50
- I do have fun with gadgets.
2:51
- I said, "What is this thing right here?"
2:53
Of course this was unscrewed didn't have anything on it,
2:57
but you have to use a special kind of cookie, right?
3:00
- Yes. You have to have a mold.
3:01
- A mold
3:02
- And handles.
3:03
And you can get them on Amazon. They're easy to find.
3:05
But I'm just putting together two eggs
3:08
and just whisking those, two tablespoons of sugar.
3:11
And this recipe will be online up.
3:13
We just put a link with our videos as you know.
3:17
And you whisk all of that together.
3:19
Then we've got a cup of milk.
3:20
So you can see simple, simple, simple.
3:22
- It's gonna be real thin, isn't it?
3:23
- It's a very, very thin, I mean it's just like,
3:28
almost like a pancake batter, to be honest.
3:29
- This your salt. - That's my salt.
3:31
And what it tells, now what this recipe does,
3:33
you'll find all kinds of recipes.
3:35
I'm not gonna lie, I just pulled one off of the website
3:38
because they're all pretty much the same.
3:41
But they tell you to take your sugar, to take your salt.
3:43
- So you don't have the recipe that your mama,
3:45
the actual recipe that your mom.
3:46
- No, we did not have this.
3:48
I mean, my mother was a wonderful-
3:50
- You had every gadget to make it back then.
3:52
to make it better, didn't she?
3:53
- No, no. My mom wasn't a gadget person.
3:54
I learned that later in life.
3:57
But no, we just, and it wasn't that we didn't cook.
3:59
We had some standard like sandies and things like that.
4:02
But my mom worked all day and I talked a lot
4:05
and she really didn't want me to in the kitchen.
4:07
- Her mother was an RN, so.
4:08
- Yes, she wanted to, it was important to her to cook.
4:10
- And actually she worked hard.
4:13
- But she always, you know,
4:14
she wanted the meal on the table,
4:15
but she didn't want Theresa in the kitchen with her
4:17
with the meal on the table. - My mother didn't either.
4:19
- So what I've learned,
4:21
I've learned just through different things.
4:23
And like I said, I've had a five year training
4:26
school with Paula.
4:27
I should do the Paula, what is that? Julia and Julia.
4:30
- Julia. I should do Theresa and Paula there.
4:32
- Theresa and Paula.
4:34
- Because I can't even tell you
4:36
how much I've learned from this school
4:37
- Well, you know, you have come such a long way.
4:41
- And I actually am not embarrassed
4:43
to cook for people anymore.
4:44
- Of course not. - So that's kind of
4:45
I learned that the biggest thing
4:48
I learned with Paula is that you can't be intimidated
4:51
by the prep.
4:53
Because I think people get so intimidated
4:55
by the number of ingredients.
4:57
- Yeah. I can beat while you sift if you want me to.
5:00
- Perfect.
5:01
- Yeah. I mean if it doesn't work
5:03
or it doesn't taste good, throw it out.
5:06
But don't give up. Don't give up.
5:08
You keep on cooking, give it to the dog.
5:10
Go on to the next step.
5:12
- Yeah. And you know, I'm not that good at that
5:13
because I'm a precise.
5:15
- I know you are.
5:16
In other words, she's a perfectionist.
5:18
- Well, and they've heard me, they know I get a little bossy
5:20
because I'm like, "You're not following the recipe."
5:22
- Brawn Hilda.
5:23
- I have a reputation to keep up.
5:27
- All right, you're inching up to 300.
5:29
- Okay, well let's take a break
5:31
and let me get this not so lumpy
5:32
because it takes just a minute
5:33
to get it to where it needs to be.
5:35
And we'll come back.
5:36
So you can see I kind of gotten it down to,
5:39
it's like a pancake consistency.
5:42
And we're just gonna add a little bit-
5:43
- [Paula] A little thinner than pancake.
5:44
- [Theresa] We're gonna do a little bit of vanilla.
5:47
Paula would say more.
5:49
Now one thing that's the beauty of this.
5:50
- [Paula] My cup runoff over when it comes
5:51
to my vanilla, y'all.
5:53
- Yes it does.
5:55
One of the nice things about this is you cut this back.
5:57
So this is actually a full recipe based on, I mean a full
6:01
amount based on this recipe.
6:03
But I really probably with just it being the three of us,
6:07
I could have cut this in half.
6:09
But this recipe says it'll make about 40 cookies.
6:11
I honestly think it depends on
6:13
how big your molds are and what you're using.
6:15
- It's not up to 350 yet.
6:17
- Okay, well we're gonna have to take another break
6:19
and we'll be back when the temperature's at 350.
6:22
- So we, so it tells you to put your grease,
6:25
your oil on medium high.
6:29
And that's exactly what we have it on. Medium high.
6:33
- And so what you do
6:35
just to get your mold ready, you dip your mold in,
6:39
you just kind of tap off the excess.
6:41
Come over here and then you're just gonna,
6:44
I mean this is so simple.
6:45
You just get it with your mold.
6:48
- [Paula] Yes, oh it's gonna be so thin y'all.
6:55
(batter sizzles)
6:56
I feel like I'm at the fair.
6:58
- [Theresa] I think it might be a little too hot.
7:01
- Well, not according to the.
7:04
- Directions because normally it will just separate.
7:10
- I think you probably need to spray it versus-
7:13
- I might need to.
7:14
- Oh, how cute.
7:15
- But see what you can see is it'll come out
7:16
and we're gonna get this right and we'll be back.
7:19
- We are playing around testing and you know,
7:27
learning as we go
7:28
'cause this is a delicate little cookie.
7:31
- Well my mother's been,
7:32
has was passed away 13 years, so-
7:35
- Oh my gosh. - Gosh only knows
7:36
how long this has been.
7:38
But one thing you want to,
7:39
a couple things we just learned.
7:40
- Yeah. You know how you were putting it in there and all.
7:44
Don't do that, spray it
7:48
because that did not work.
7:49
- No. And you don't want to go over the sides.
7:52
You just want to dip your cookie batter
7:58
and then you want to go right in.
8:01
- [Paula] And we definitely turn down the heat y'all.
8:04
The temperature
8:06
and look now.
8:07
Oh so pretty, there we go.
8:09
So pretty, look at that Christmas tree there. Yay.
8:14
- [Both] Yay!
8:17
- We're getting there. - Listen Theresa
8:19
and I ain't gonna give up.
8:21
- No we're not.
8:23
- Ain't quitters y'all.
8:25
- The other thing is, is
8:26
that your mold will get hot pretty fast.
8:29
So you also wanna let it cool just a tiny bit.
8:31
- So these are your- - Need more batter.
8:33
these are a little more intense labor.
8:34
- Look at that y'all.
8:36
Oh, how pretty is that?
8:39
Way to go Therese.
8:40
- I know. I'm pretty proud of myself now.
8:42
- Uh oh. - Look, I'm on a roll.
8:46
- I know it.
8:46
I'm gonna, to me they don't show up good on that platter.
8:49
I need a- - Flip.
8:54
- I need. - You're my flipper.
8:56
- I'm your flipper honey.
8:57
I'm flipping over you Theresa.
8:59
- Okay, so I'm gonna change out my mold 'cause I want to do.
9:01
- It is beautiful.
9:04
- Well this one, and I'll tell you what,
9:05
you have to get your mold a little.
9:07
I'm realizing too, Paula, one of the reasons
9:09
it tells you is your mold really does need
9:11
to be a little bit warm for it to pick it up.
9:16
For it to pick up the actual dough.
9:19
- [Paula] I'll keep.
9:21
- Look at us. I'm not, oh, did I get you?
9:22
I'm sorry. - A little bit.
9:24
- [Theresa] Well I can do mine over here.
9:25
Oh yeah, this is, should be. Yeah.
9:27
See you can hear that little bit of sizzle on the dough
9:32
and that's what holds it.
9:35
- [Paula] And you know, this is great.
9:36
Just keep your grease in a pot covered.
9:41
And after your family has dinner,
9:46
say, "Ooh, I feel like a cookie."
9:47
- [Theresa] And that's just it. You can just look at this.
9:50
We got, we could have gone.
9:52
- [Paula] You got two going on.
9:54
- We could get. - Look at that.
9:56
- I feel so proud. - I know.
9:58
- I still gotta get Santy. - I gotta to get that out.
10:00
And I don't know if I can.
10:03
See, I need to, it's hard to work with.
10:09
It's hard to work with more than one in there.
10:14
Oh it doesn't.
10:21
And you can probably pull that one.
10:23
Gonna leave that in there, just another second.
10:25
But it really does work better if you don't overcrowd
10:29
'cause we are using a small saucer.
10:32
- [Theresa] And you could use bigger, I mean like
10:35
again, we are not making these to have three dozen cookies.
10:38
We're making these to be able to show you what we're doing.
10:42
- Share a recipe. Yeah. - Share.
10:44
- And I'm gonna get my Santa Claus out
10:45
and do the Santa Claus.
10:46
- Jesus said to share. - Yes he did.
10:50
And that is what Christmas is about.
10:51
- Yes.
10:54
I could eat like a dozen of these things.
10:56
You don't even know you've eaten anything Theresa.
10:59
- I know.
11:00
That's the thing.
11:02
- Look, look at my snowflake.
11:04
- And you know how- - Theresa's snowflake.
11:06
- And it's so funny 'cause as I'm sitting here doing all
11:08
of this, I'm remembering all these things with my mother of
11:11
how we had to that figure it out.
11:13
- [Paula] Wonderful.
11:14
- It wasn't a scenario where they came out perfect.
11:16
'cause now that I remember that they didn't at all.
11:19
- You know. But memories. Memories.
11:23
This is the most incredible room y'all,
11:27
for y'all to make memories with your family.
11:30
And I promise your children
11:32
and your grandchildren will never forget
11:36
the experiences they had.
11:38
Now I forget the recipe a little bit, but.
11:41
- We were trying to help you out with the oil.
11:43
We're thinking probably around 200, 250
11:45
might be the highest.
11:47
But it is important that you put your mold in
11:52
so that it heats up
11:53
because it's the heat of the mold that pulls your-
11:58
- Look at that beautiful Christmas tree.
12:01
I love it. - And I want to see if-
12:03
- Right now I'm going in.
12:06
Yeah, hear that sizzle?
12:09
- That's what causes it to pick it up.
12:11
And then what, like Paula says,
12:13
you've gotta put it down and hold it in for a few seconds
12:17
and then it pulls right off.
12:18
- Yeah. It's registering now just-
12:23
- Right around 225.
12:26
And that's really probably where you want to be
12:27
'cause this is, you don't want it to cook too fast.
12:30
And this is really the color they're supposed to be.
12:33
They're just at that light brown.
12:35
- So one side is kind of hollow.
12:40
See that's hollow, Eddie. Can you see that?
12:44
How it's hollow and this side is not.
12:48
So I realized, I think I like putting a powdered sugar
12:53
on the puffy side rather than
13:00
the empty side.
13:05
I love that.
13:11
Theresa, these are so pretty.
13:13
And you can see as we went along.
13:16
- That we got better?
13:18
- That we got the temperature right
13:20
because this recipe did not tell you
13:25
the temperature of the oil.
13:26
And that's very, very important.
13:31
Look at that Christmas tree!
13:32
So 250 on the oil. - Uh huh, 250.
13:34
- You do have to get the mold.
13:36
You have to get the mold hot. Tap it off.
13:39
- Well-seasoned.
13:40
- Well seasoned. And then you can make your rosettes.
13:43
And I hope y'all have as much fun
13:45
because I really had some great memories just doing this.
13:47
- I know. - Thank you.
13:49
- And that's what it's all about.
13:51
- It really is. It really is.
13:54
The trials and errors.
13:55
- Yeah. And people that you've lost,
13:57
they come back in your head and not they ever leave.
14:02
- No, but no, they're right there.
14:04
I mean like my mom was right there.
14:07
- It's a little brown, but it's still good.
14:12
- You can't beat it. - So there's number eight.
14:14
- This was number eight.
14:16
- You know what? - So Merry Christmas.
14:16
- I'm gonna see if she'll stick around
14:19
and do another recipe with me
14:22
that I just love on my table at Thanksgiving and Christmas.
14:26
- Wonderful. - Merry Christmas.
14:28
- Merry Christmas.
14:30
- And one last comment, y'all.
14:32
Don't try to make these on a day where your patience
14:37
are like- - Yeah, you need
14:39
a little bit of time for these.
14:40
- Gotta have your patience
14:41
because when you get it worked out,
14:45
you're gonna be addicted to these little pastries.
14:48
Yum. Just make sure you have plenty of patience that day.
14:52
(both laugh)
14:56
Hey, y'all, it's Paula Deen.
14:58
Now, if you enjoyed this video, be sure to like it
15:02
and click the subscribe button as well as the notification
15:05
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15:09
Love and Best Dishes Y'all.
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