Christmas Churro Cookies

Christmas Churro Cookies
You will need Rosette Sets Molds

I N G R E D I E N T S

for the batter
2 Cups Flour
2 Cups Milk
2 Eggs
1 Teaspoon Baking Powder
1/2 Teaspoon Sugar
1/2 Teaspoon Salt
Cooking Oil (vegetable, sunflower, etc)
for coating
2 cups granulated sugar
3 tablespoons cinnamon
Instructions after the break

P R E P A R A T I O N

1. In a large bowl, with an electric mixer beat the flour, milk, eggs, baking soda, salt, and sugar together.
2. In a wok or pan, heat at least 3 cups of oil at medium flame.
3. Combine sugar and cinnamon so that it will be ready to toss with your buñuelo.
4. Place buñuelo mold (to find: I suggest you try your local Mexican market or Ebay) in the hot oil so that the metal design many heat up. (at least 3 minutes)
5. Quickly dip – do not submerge – the buñuelo mold in the batter. (halfway up the side, not all the way or it will stick to the mold) Then quickly dip the mold in the hot oil and shake off batter into the shape of your mold. Hold it there until the cookie falls off the mold, continue frying until it turns golden brown. Take tongs and turn it over for a few seconds longer.
6. Cook for 1 – 2 minutes in the oil, then transfer to a cooling rack or paper towel.
7. Toss buñuelo in the cinnamon and sugar mix.
! Perfect !