Gourmet Shells

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"Fried cookies made with a rosette iron."
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servings 26 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 26 kcal
  • 1%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat mold by letting sit in hot oil. Remove mold and let excess shortening drain off. Dip mold into batter. Do not go over the top.
  2. Hold in the hot oil about 45 seconds or until lightly browned. Remove and drain on paper towels or brown bags.
  3. Dust with confectioners sugar if desired. When you make the first one it's usually a waste cookie because it sticks. But after that they usually fall off the mold as they're cooking, just scoop out with a slotted spoon.



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