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


Ingredient Checklist


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

  • 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; 12 g total fat; 4 g saturated fat; 5 g polyunsaturated fat; 2 g monounsaturated fat; 54 mg cholesterol; 195 mg sodium. 91 mg potassium; 57 g carbohydrates; 1 g fiber; 32 g sugar; 5 g protein; 0 g trans fatty acid; 250 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 64 mcg folate; 0 mcg vitamin b12; 17 mg calcium; 2 mg iron;

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