Churros and Cookies Recipe

Dec 14, 2012 @ 6:12 PM
Posted by David Knight, Special Contributor

Nutrition

Cal/Serving: 940
Daily Value: 47%
Servings: 6

Vegetarian

Fat	74g	114%
Saturated	23g	116%
Trans	2g	0%
Carbs	58g	19%
Fiber	2g	7%
Sugars	11g	0%
Protein	11g	22%
Cholesterol	205mg	68%
Sodium	642mg	27%
Calcium	49mg	5%
Magnesium	21mg	5%
Potassium	136mg	4%
Iron	4mg	20%
Zinc	1mg	6%
Vitamin A	1126IU	23%
Thiamin (B1)	1mg	34%
Riboflavin (B2)	0mg	28%
Niacin (B3)	4mg	19%
Vitamin B6	0mg	4%
Folic Acid (B9)	131µg	33%
Vitamin B12	0µg	6%
Vitamin D	1µg	0%
Vitamin E	10mg	50%
Vitamin K	3µg	4%
Fatty acids, total monounsaturated	38g	0%
Fatty acids, total polyunsaturated	9g	0%

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Churros and Cookies

Kachina

Churros are a classic Southwestern (and Mexican) dessert. Our twist (pun intended!) was to take the churro batter and make it into swirly funnel cakes, which is very down-home, county-fair American. It's our take on the classic dessert is perfect for the holidays. Dipped in powdered sugar, the churros transform into snowflakes that can be eaten or hung on the Christmas tree as an ornament.

Our twisted churros dessert was designed with fun in mind.

We round off the dessert with delicious Mexican Wedding Cookies, also "dipable" and "sandwichable." These traditional cookies are served in Mexico during holidays and occasions... and always take you back home for the holidays, no matter where in the world you are.

See all cookie recipes.

Click here to see Best Recipes Using Cookies.

INGREDIENTS

Vegetable oil, for frying
3 cups water
6 tablespoons brown sugar
1 1/2 teaspoons salt
8 ounces unsalted butter
3 cups all-purpose flour
4 eggs
1 1/2 teaspoons vanilla extract
Cinnamon sugar, for dusting
24 biscochitos*

DIRECTIONS

Fill a deep pot 1/3 full with vegetable oil and heat to 325 degrees. Place a paper towel on a plate and set aside.

Combine the water, brown sugar, salt, and butter in a pan and bring to a boil. Stir in the flour until a smooth paste is formed. Place the dough ball in the bowl of an electric stand mixer fitted with the paddle attachment and mix on low speed until it stops steaming.

Add the eggs slowly and then the vanilla extract. Blend until smooth. Place in a pastry bag with a star tip and pipe into the oil. Cook each churro until light golden, turning once, about 1-2 minutes. Toss in cinnamon sugar. Serve with the biscochitos.