I showed you the Icelandic side of the family’s Christmas tradition of Vinatarta, now I thought I would quickly share one of the Norwegian sides’s Christmas tradition, with Rosettes. (I may attempt to make my mom’s lefse sometime in January)
My mom makes these nearly every year. They are quite amazing, and very simple to do. You will need a rosette iron though.


Basically you heat some fresh vegetable oil in a deep pan.

Make the batter while it is heating up (recipe below).

Make the rosette iron hot, by holding it in the oil.

Dip the hot iron into the batter, being careful to keep the top of the iron free of batter (otherwise your cookie will not slip off), and then quickly move the battered iron into the hot oil, holding it until it slips off easily (usually with the help of a fork).

Once one side of the cookie is golden, flip it over so the other side can cook, then remove from the oil to a paper towel lined plate to cool and drain.

Dust with icing sugar once cooled

My camera battery had died by the time we finished them all, and when I had the camera ready, all the cookies were gone. So no finished product pictures unfortunately. They are very delicious, and a nice Christmas time treat in my family.

To make the Rosette Batter:

2 eggs (whisked lightly)

2 Tbsp White Granulated Sugar

1 cup Milk

1 cup All Purpose Flour

1/2 tsp. Salt

Whisk everything together well, and your batter is made. Simple as that.



In a completely unrelated note… Here is a picture of the Ominous Llama. He let me pet his face without jerking it away… It felt like a Christmas gift… Maybe there is hope of us being able to tame him just a little bit…






I am one quarter Icelandic. My great grandpa came to Canada from Iceland when he was 18. He travelled here with his mom and sister, a few short years after his father died at Sea. He farmed in Manitoba before setting out to Saskatchewan.

That is where he met my great grandma. She had come to Canada with her family, as a young girl. This year, they would have been married 100 years as of November 17.

I have never really known the Icelandic side of my family in person, just through stories, my genealogy research and recipes. Much like this one.

A few years ago my mom and I tried to find my great grandma’s Vinatarta recipe, without any luck. So I started googling, and relaying the recipes I found to my mom, until we found one that seemed the closest to what she remembers making with her mom (who learned it from her mother in law… my great grandma). Ultimately I love this recipe, because it is one my mom and I built together, based on years of family traditions.

Vinatarta is a traditional Icelandic Canadian cookie, typically made and served at Christmas time. It is made up of layers of a cake/cookie and a spiced prune filling. I will be the first to admit that I didn’t like it when I was a kid. It is more of a grown up taste. But I love it now. This Christmas, we were going to make it together again, but I decided to surprise her with it instead. Shhh Don’t tell her.

This took me about a morning to make and assemble, and then a few minutes to cut into pieces.


For the Cookie/Cake Layers:

1 cup butter
1 1/2 cups sugar
2 large eggs
1 tsp. baking powder
4 cups of flour
3 TBSP Heavy cream
1 tsp Almond Extract
1 1/2 tsp. Cardamom

Sift the dry ingredients together, set aside. Preheat Oven to 375F and find a round cake pan (or two… or 6)

With a stand mixer: Cream butter; Add Sugar, and beat very well. Add eggs, one at a time, beating well after each addition. Beat in the Almond extract.

Add the sifted dry ingredients to the bowl of the mixer, alternating with the Heavy Cream… Start and End with the Dry ingredients.

Knead well together, and then Divide into 5 or 6 even balls (depending on how many layers you want… We do 6). On the bottom of a round cake pan, spread each ball out individually, keeping the thickness of the dough even on the cake pan. You do this one the bottom of the pan, so you can remove the cookie layer easily… If you made it IN the pan, you would have a nicer circle, but would have a hard time removing it. Continue with this until all 6 layers are baked. Let them cool completely while you do the next part.


Prune Jam Filling:

Place about 1 pound of dried, pitted prunes in a large saucepan. Just barely cover with a combination of water and Spiced Rum.

Simmer until the prunes are soft.

Puree the softened prunes, using more water/prune juice/rum if needed to get the job done.

Return to the pot, with 3/4 cup sugar and 1/2 cup Spiced Rum. Cook until thick (think Apple Butter thickness)

Add Spices to taste: We use, 2 tsp of Cinnamon, 2 tsp of ground Cloves, and 2 tsp. of Cardamom.

Let everything cook together until nice and thick… Cool completely


To Assemble:

Take a cookie layer, and 1/5 of the prune filling, and spread around

Top with a cookie layer, and cover it with another 1/5 of the filling… Continue until you have your best looking cookie layer on top. Press lightly together, and cover with some plastic wrap. Let sit for a few days (at room temperature, or, preferably, in the fridge)

After a few days… Cut the whole thing into slices, and then cut the slices into whatever size pieces you want.


Linzer Cookies


These have been on my kitchen bucket list for a long time now. Last year I even bought a set of Linzer cookie cutters, but they have just sat around in my cookie cutter drawer until now. I’m not completely in love with their ease of use, but the cookies did turn out incredibly cute! I will definitely be adding these Linzer Cookies to my Christmas Baking list. (It’s almost that time)

Continue reading “Linzer Cookies”