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Churro Cookies

May 5, 2013

Who can resist the flakey outside, tender center, cinnamon toasty taste of the   Churro? What better  day to serve this little cookie version than Cinco de Mayo! I love May, second only to October. Instead of the conventional round cookie or twist, I decided to used hearts and X and O cutters.. which means this is also the perfect compliment to a glass of champagne on  Valentine’s Day, or a special anniversary. A short cut recipe (always when I am baking…) I really was  amazed that this combination came so close to the texture of a churro. Simple and quick, anytime. Serve them up with some sangria, or a  pretty pink watermelon cucumber margarita. Salud!

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4 oz. cream cheese, softened

1/4 C. sugar

2 pre made 9″ pie crusts

1 tsp. vanilla ( I am still out of  this so I used whipped cream vodka)

2 tablespoons cinnamon and 1/4 C. sugar mixed

2 tablespoons melted butter

Combine the cream cheese, vanilla and 1/4 of the sugar, set aside.

Unroll both of the crusts.  Spread the cream cheese evenly over one of the crusts.

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Place the other crust on top and cut out your cookies. I recommend putting them in the fridge to cool for about 30 minutes. This will make the cutting go much faster. You can use whatever size cookie cutter you like. I used some cookie cutters  and a small glass. Using the ends of a  fork, seal the edges of the cookies. I like to use a small cocktail fork for this. Finish up the remaining crusts by making mini twists.

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Bake them on a parchment lined baking sheet at 350 degrees  for approx. 12 minutes, or until they’re firm and slightly golden. Watch them closely as they will burn.

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Let them cool completely, and then brush both sides of them with the melted butter. If you don’t let them cool they will break as they are a little fragile. (see broken X above!!) .  Coat completely  with  cinnamon sugar.

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Enjoy!

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