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Rainbow sprinkles give these cookie fries a party-ready touch. Serve this dessert with strawberry and mango dipping sauces--they look just like ketchup and mustard!

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
chill:
1 hr
bake:
5 mins
fry:
1 min
total:
1 hr 36 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a large baking sheet with parchment paper.

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  • In the bowl of a food processor, combine all-purpose flour, sugar, bread flour, and salt. Process to combine. Add butter and pulse until smooth.

  • In a large bowl combine eggs and vanilla. Stir the flour and sprinkles into the egg mixture. Wrap dough in plastic wrap and chill until easy to handle, about 1 hour.

  • In a heavy, deep 3-quart saucepan or deep-fat fryer, heat oil to 350°F over medium heat.

  • Roll the dough to ¼-inch thickness. Cut 1/4-inch thick "fries" out of dough. Transfer "fries" to prepared baking sheet. Bake for 5 minutes. Let "fries" cool on pan set on a wire rack for 3 minutes.

  • Fry cookies in batches for about 1 to 2 minutes or until golden brown. Using tongs or a slotted spoon, transfer "fries" to a paper towel lined plate. Serve with Strawberry Ketchup and Mango Mustard*.

Strawberry Ketchup

Using the back of a spoon, press 1/2 cup strawberry jam through a fine mesh sieve.

Mango Mustard

In a blender or food processor combine 1/2 cup refrigerated mango slices and 1 1/2 teaspoons honey. Cover and blend or process until smooth. (If you can't get refrigerated mango slices, try using frozen and thawed mango chunks instead. The color may be a slightly paler yellow when using frozen mango.)

Nutrition Facts

371 calories; fat 12g; cholesterol 54mg; saturated fat 4g; carbohydrates 57g; mono fat 2g; poly fat 5g; insoluble fiber 1g; sugars 32g; protein 5g; vitamin a 250.1IU; vitamin c 9.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.9mg; folate 63.7mcg; vitamin b12 0.1mcg; sodium 195mg; potassium 91mg; calcium 17mg; iron 1.7mg.
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