Bu~nuelos are not "cookies" as defined by American culture - that was only a literal translation of what they are referred to in Mexico. They are more like fritters. It should be noted that this recipe is a short cut of the authentic bu~nuelo, so if this is to much work, you can only imagine the real thing. To get a more authentic result with this recipe, roll out the dough as thin as possible while still maintaining enough workability to handle the dough without tearing/puncturing it. Also you can either incorporate a hint to anise to the dough itself or you can substitute the sugar/cinnamon topping for a melted anise and piloncillo (block of unrefined brown sugar)syrup.

Reviewed On: Dec. 13, 2008

Although the instructions are a great starting place, the soup needed: carrots, onion & celery. Also try rolling the meatballs in ground fresh spearmint (yerba buena) before the flour. For spicy (and traditional) eat with "jalapeños en vinagre" and rolled up tortillas.

Reviewed On: Apr. 1, 2005

This recipe was awesome! Coming from a 1st generation immigrant family who always makes red sauce and never green, this was a crowd pleaser. I added a tblsp of Knorr (chicken bouillon)instead of the salt. It thickened and seasoned the salt. Otherwise, great!

Reviewed On: Dec. 7, 2004