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Churros and Cookies
- Vegetable oil, for frying
- 3 Cups water
- 6 Tablespoons brown sugar
- 1 1/2 Teaspoon salt
- 8 Ounces unsalted butter
- 3 Cups all-purpose flour
- 4 eggs
- 1 1/2 Teaspoon vanilla extract
- Cinnamon sugar, for dusting
- 24 biscochitos*
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.
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.