CUERNITOS (MEXICAN WEDDING COOKIES)
These cookies will melt in your mouth!
Categories Desserts Christmas Christmas Desserts Mexican Mexican Desserts Dessert Desserts Dessert
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 325
- In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almonds or pecans (if desired). Mix until dough forms. Shape into 1 inch balls, or crescents. Place on ungreased cookie sheet.
- Bake at 325 for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.
Nutrition Facts : Nutritional Info Servings Per Recipe 15 Amount Per Serving Calories
MEXICAN CHOCOLATE AND CAJETA CUERNITOS
Mother's Day is quickly approaching and what better way to spoil the special lady in your life than with a delicious breakfast! Filled with Mexican chocolate, walnuts and cajeta, these cuernitos will delight mom, and the whole family.
Categories Breakfast
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F. Grease a baking sheet with non-stick cooking spray.
- Roll out the dough on a lightly floured surface. Use a pastry brush or spoon to spread half of the melted butter on the dough.
- Sprinkle the Mexican chocolate and chopped walnut over the buttered dough. Spread half the cajeta over the chocolate. Pull apart each dough triangle and roll the triangles up in the form of a horn, or cuernito, starting with the widest end down to the tip.
- Arrange each stuffed cuernito on a baking sheet. Spread remaining butter over the top.
- Bake for 10-12 minutes, or until the dough is golden-brown. Remove from the oven and top with a dollop of remaining cajeta. Enjoy!
Nutrition Facts : ServingSize 1 Serving
CUERNITOS DE MERMELADA
Cookie recipe adapted from "Food From My Heart" by Zarela Martinez. These cookies remind me of little bites of really tender piecrust with a nice jammy filling. Cook time includes dough chilling time.
Provided by Muffin Goddess
Categories Dessert
Time 1h20m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 deg F.
- Chop pecans finely with a heavy knife. A chopper can be used, but take care that the nuts don't process so much that they become nut butter. Place chopped pecans in a bowl and set aside.
- Sift flour and salt together into a large mixing bowl. Cut chilled butter into chunks. Using a pastry blender or two knives, cut butter into flour mixture until it looks like coarse, crumbly sand. Using a fork or a wooden spoon, gently mix in the egg yolks. Work in the ice water, a little bit at a time, only adding enough water for the mixture to come together in a dough. Be careful not to overmix the dough or add too much water, or the dough will become greasy. Wrap dough ball in plastic wrap or wax paper, then refrigerate it for 30 minutes.
- Divide the dough into 36 equal balls the size of small walnuts (or you can divide the dough using a kitchen scale, if you prefer). Roll out dough balls into 2 1/2 to 3 inch circles on a lightly floured surface using a rolling pin. Place a slightly rounded 1/2 teaspoon of preserves in the center of each circle. Fold outer thirds of circle in over the jam in center, ensuring that the jam is fully covered, then roll into a little cigar shape. Bend the cigar into a crescent shape, then pinch edges to seal the preserves inches
- Once all the crescents are formed, beat egg whites by hand in a small bowl until frothy. Dip each crescent into the beaten egg whites, allow excess egg to drip back into the bowl. Roll dipped crescents lightly in the chopped pecans. Place coated crescents on an ungreased cookie sheet. Bake for 17 to 20 minutes, or until golden.
- Allow bake cookies to cool slightly, then roll in the sifted powdered sugar.
Nutrition Facts : Calories 287.6, Fat 17.5, SaturatedFat 7.2, Cholesterol 50.6, Sodium 78.5, Carbohydrate 30.4, Fiber 1.5, Sugar 13.4, Protein 3.5
DEDITOS DE NUEZ (NUTFINGERS), NUTTY FINGERS, LADY FINGERS.
My family love these cookies! We only get to eat them on Christmas though, in spanish we call this cookies 'deditos de nuez'. This recipe it's delicious, has few ingredients and it's very easy to make. Greetings from Mexico. =)
Provided by Kalyy
Categories Dessert
Time 1h
Yield 180-340 cookies, 180-340 serving(s)
Number Of Ingredients 6
Steps:
- Mix the margarine bars. It's important to use softened margarine otherwise the dough will be too sticky.
- Slowly add the flour, mix until it's almost well combined, let a bit of flour aside to roll the dough later and to add to the cookies sheet if it's needed.
- Add the sugar and mix until well combined.
- Add the pecans and mix well. Roll the dough if needed, it shouldn't be sticky at this point.
- Pre-heat the oven to 180ºC-220ºC.
- Start making the fingers, size depends on preference.
- Bake for 30-40 minutes.
- Let them cool down a bit and roll in the sugar and cinnamon mix while the cookies are still warm.
- Enjoy!
Nutrition Facts : Calories 65.3, Fat 4.4, SaturatedFat 0.8, Sodium 37.9, Carbohydrate 6.3, Fiber 0.8, Sugar 2, Protein 0.9
More about "cuernitos recipes"
CUERNITOS RECIPE | MYRECIPES
From myrecipes.com
Servings 12Published 2003-10-17
- Stir together flour, 3/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in bowl of a heavy-duty electric stand mixer. Add yeast and next 3 ingredients; beat at low speed with mixer,using dough hook attachment, 1 minute. Increase speed to medium, and beat 1 more minute. Cover dough with wax paper, and let stand 30 minutes.
- Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Roll each portion to a length of 10 inches, forming a 6-inch base and 2-inch top. Roll up each portion, starting at 6-inch end. Gently shape each portion into a crescent, and place on lightly greased baking sheets.
- Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over dough. Cover and let stand in a warm place (85º), free from drafts, 15 minutes.
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