This light, fried cookie originally came from Spain, but is now linked with Mexican cuisine. Dip them in chocolate for the perfect ending to a long day.

Makes: 24Hands-on: 35 minutesTotal: 30 minutesDifficulty: Medium

Makes: 24


  • 2 cups vegetable oil
  • 2 1⁄2 cups water
  • 1⁄2 tsp. salt
  • 3 Tbsp. brown sugar
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 2 egg yolks
  • 1⁄2 cup confectioners’ sugar


  • Heat oil in a deep fryer to 375°F.
  • Bring water, salt, and brown sugar to a boil, stirring until all crystals are completely dissolved. Remove from heat.
  • Add flour and baking powder; beat until mixture is smooth. Beat in egg yolks one at a time until mixture gets smooth and glossy. Cool.
  • Put cookie dough in a pastry bag fitted with a large star tip.
  • Pipe dough into fryer in 4-inch lengths, frying only 4 to 5 at a time. Use a wet knife to cut lengths of dough. Fry until golden; drain and dust with powdered sugar.