On Tuesday, December 10, 2019 at 6:49:50 PM UTC-10, U.S. Janet B. wrote:
> On Sun, 8 Dec 2019 15:39:20 -0500, Ed Pawlowski > wrote:
>
> >For over 50 years my wife made pizzeles at Christmas time. Vanilla and
> >anise, occasionally chocolate. Always made on the C. Palmer electric
> >iron. Nothing works better. Some of our friends looked forward to
> >them every year too.
> >
> >Last night I mixed up the batter for the anise flavored ones. They have
> >both anise oil and some of the seed in them. Today I cooked them all
> >and mixed the vanilla batter to do tomorrow. I've always helped with
> >the baking but this is the first time I did the mixing and it was simple
> >enough.
> >
> >Once done, some will go into the mail to a friend that has been enjoying
> >them for 30 years. She cannot imagine Christmas without them. The rest
> >for family and friends here to enjoy.
>
> Thanks for the memory Ed. When I was growing up there were always
> church ladies who made either pizzeles or rosetes. You could tell
> that it was a family tradition. The rosettes always came covered with
> powdered sugar and a dab of a red jelly in the center. beautiful
> https://tinyurl.com/snehhzy
>
> I was always fascinated by them. Good job continuing a memory.
> Janet US

On this rock, rosettes are called "Chinese Pretzels" which is a pretty fanciful name. The ones here are lighter and crisper because they're made using a mix of wheat flour and cornstarch. Chinese pretzels do not come covered with powdered sugar or jelly or anything else. Most of the time, they are sold in plastic bags and eaten as a snack.

https://blogs.ksbe.edu/kmsrecipeclub...zels-clarisse/