Atoma’s Rosette Cookie

RECIPE COURTESY OF SARAH & JOHNNY COURTNEY
IMAGES BY KYLER MARTIN

Atoma is probably most known for one dish: the rosette cookie. Delicately fried cookies stuffed with a savory filling, the small offering is so popular that Chef Johnny Courtney can’t take it off the menu. Guests are often ordering it for a starter and then again for dessert.

Since opening in late 2023, Atoma has generated plenty of buzz for its creative fare and singular hospitality—in a short time collecting accolades left, right and center. For all this, Atoma is probably most known for one dish in particular: the rosette cookie. Delicately fried cookies stuffed with a savory filling, the small offering is so popular that Chef Johnny Courtney can’t take it off the menu. Guests are often ordering it for a starter and then again for dessert.

“Rosettes are a classic Scandinavian dessert that hold a special place in my heart,” says Sarah Courtney, co-owner of Atoma, who shared this recipe with us. “Growing up, I used to make them with my grandfather around Christmas, dusting them in sugar. When he passed away, he left us his cherished cast iron rosette molds. Johnny, inspired by this tradition, created a savory version of the cookie.”

Atoma’s Rosette Cookie

No longer just for the holidays, these irresistible bites can be yours any time. However, rosette cookies do require special equipment—an aluminum or cast-iron rosette mold, which can be dipped into the hot oil to fry without warping, and gives the rosettes their signature hollow interiors. If you’ve been lucky enough to try Atoma’s version, you know it’s worth the investment.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Dessert, Snack

Servings 40 cookies

Ingredients

  

FOR THE FARMER CHEESE FILLING:

• 1 cup farmer cheese or goat cheese
• ¼ cup kefir cream or sour cream
• 1 tablespoon chopped chives
• Salt, to taste
• Fresh lemon juice, to taste

FOR THE ONION JAM:

• 2 medium Walla Walla sweet onions, thinly sliced
• 2 tablespoons sugar
• 2 tablespoons brandy
• ¼ cup white wine
• Salt, to taste

FOR THE COOKIE BATTER:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 4 large eggs
• 2 cups whole milk
• 2 quarts vegetable oil, for frying

Instructions

 

TO MAKE THE FILLING:

• Mix all the ingredients in a bowl until well combined, then adjust seasoning with salt and a squeeze of lemon juice. Transfer the mixture to a resealable plastic bag or piping bag before use.

TO MAKE THE ONION JAM:

• In a large skillet over medium heat, cook the sliced onions until deeply caramelized, about 20–30 minutes, stirring occasionally to prevent burning. Add the sugar, brandy and white wine, and cook until the liquid has mostly evaporated and the mixture is thick and jammy. Season with salt to taste. Let cool and store in a jar or resealable piping bag until ready to use.

TO MAKE THE COOKIES:

• In a large bowl, whisk all the ingredients together until smooth, or use a hand blender for a smoother batter. Let the batter rest for 10 minutes before frying.
• In a high-sided pot, heat oil until about 350°F. Heat a rosette cookie iron in the hot oil for 1–2 minutes, which will create the cookies’ hollow insides, and prevent sticking. Dip the iron into the batter just to the top of the mold (don’t fully submerge the mold in the batter or it won’t release), then fry in hot oil until the cookies are crisp and golden brown, 1–2 minutes. Using a slotted spoon, remove the cookies from the oil and let them cool on paper towels.

TO ASSEMBLE THE COOKIES:

• Pipe the farmer cheese and onion jam fillings into the cavities of each rosette cookie.
• Serve immediately and enjoy!

Notes

Editor’s note: Make your fillings a day ahead to speed prep along the day you want to make these cookies.