These Mexican cookies make a great treat around the holidays when you've got lots of guests. Makes 12 cookies.
Instructions
1. Heat the brown sugar, 2 cups water, cinnamon stick and maple syrup in a small saucepan over medium-high heat. Bring the mixture to a boil, lower the heat and simmer for 15 minutes. The syrup should thicken slightly.
2. Sift the flour and salt into a large bowl. Cut in the shortening and gradually add one cup warm water until it is completely absorbed.
3. Knead the mixture until it forms a smooth dough. Pat the outside of the ball of dough lightly with shortening.
4. Let the dough stand 15 minutes and then knead again. Divide the dough into twelve balls of equal size.
5. Pat the balls lightly with shortening and let rest for 20 minutes. Take a ball and place on a lightly floured surface.
6. Using a rolling pin or your hands, flatten the ball into a thin round disc. Repeat with the remaining balls.
7. Heat the oil over medium-high heat until very hot. Using tongs, fry the discs on both sides in the oil until golden.
8. Place the cookies on a plate lined with paper towels to remove extra grease. Serve the bunuelos hot with the syrup drizzled over the top and a light sprinkle of powdered sugar.
Tags: lightly with, lightly with shortening, medium-high heat, over medium-high, over medium-high heat
