Sunday, May 18, 2014
My girls love "the sweet" from Rubio's - the half churro that comes with the kid's meal. For years, I kept this from them and snuck it for myself but now that they know it exists, it's part of the appeal of Rubio's. I pinned this recipe a few weeks back intending to make these for Cinco de Mayo but when that didn't happen, we made it for a Mother's Day supper with my mother in law. Both big girls wanted to help with the meal so Big made her "famous fruit salad with the secret ingredient" and Middle made these cookies with me. She's a little obsessed with the pastry brush and was thrilled to use it to apply the melted butter.
The verdict: regular old fried churros are best but these are pretty delicious. I probably would pick snickerdoodles over these but my husband and girls were big fans - especially of the cream cheese filling.
I got 2 dozen using the smallest biscuit cutter that I had. I had quite a bit of dough left over from in between the rounds and later, I thought that I should have twisted the dough (like actual churros) and tried to bake the rest as well.
Churro Cookies (makes 2 dozen)
Recipe from Oh, Bite It!
4 oz cream cheese (softened)
3/4 sugar (divided)
Pillsbury pie crust (2 ct)
1 tsp. vanilla extract
2 T cinnamon
2 T melted butter
Mix together the cream cheese, 1/4 cup sugar, and vanilla extract. Spread one of the pie crusts on your work surface and spread it with the cream cheese mixture.
Put the other pie crust on top. Cut into rounds with a biscuit cutter or cookie cutter.
Use a fork to crimp the edges. Place on a lined baking sheet and bake at 350 degrees for 12 minutes. Cool on a wire rack. Mix 1/2 cup sugar with the cinnamon. Brush cooled cookies with melted butter and sprinkle with cinnamon sugar. Repeat on the other side of the cookies.