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Texas Fried Cinnamon Cookies

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"These delightful fried cookies are the Tex-Mex version of the crisp, puffy Mexican confection known as sopaipillas, and although the spicy cookies are traditionally served with ice cream or fruit compotes, they also make a simple but unusual dessert when drizzled with honey or molasses. Be sure to dredge the cookies in the cinnamon mixture while they're still fairly hot."

List of Ingredients

â—¦ 4 cups all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ 1 teaspoon salt
â—¦ ½ cup chilled lard
â—¦ 1 cup sugar
â—¦ 3 large eggs, beaten
â—¦ Milk
â—¦ 2 teaspoons ground cinnamon
â—¦ Vegetable shortening for deep frying


Recipe

In a bowl, combine the flour, baking powder, and salt and mix till well blended. Add the lard and work with your fingertips till the mixture is mealy. Add ½ cup of the sugar and mix till well blended. Stirring, add the eggs and just enough milk to make a firm but not stiff dough.

On a floured surface, roll out the dough ¼ inch thick and cut into 1 ½-inch squares. Re-roll the scraps and cut out more squares. On a plate, mix together the remaining ½ cup sugar and the cinnamon and set aside.

In a deep fryer or large skillet, heat about 1 inch of shortening to 365° F on a deep-fat thermometer and fry the squares in batches till browned, about 2 minutes on each side, turning once. Drain on paper towels, dredge the cookies in the cinnamon mixture while still hot, and let cool.


Makes at least 2 dozen cookies