These Cuernitos de Nuez are traditional cookies from Adriana Cavita's childhood in Mexico City, which could be found in local bakeries.
200 g/1¾ sticks butter, at room temperature
70 g/½ cup icing/confectioner’s sugar
1 tablespoon vanilla extract
50 g/½ cup ground pecan nuts
170 g/1¼ cups plain/all-purpose flour
TO FINISH
2 tablespoons icing/confectioner’s sugar
baking sheet lined with parchment paper or silicone mat
MAKES ABOUT 40–50 BITE-SIZED COOKIES
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Mix the butter, sugar and vanilla in an electric mixer until creamy.
Mix the ground pecan nuts and flour in a bowl. Add this to the butter mixture and mix to combine. Do not overwork the mixture. Leave it to rest in the fridge for about 40 minutes.
Take walnut-sized balls of the cookie dough and shape each one into little horn shapes. Place them on the lined baking sheet.
Bake the cookies in the preheated oven for about 12 minutes. Leave to cool, then dust with icing sugar. The cookies will keep in an airtight container for up to 1 week. Enjoy them with a morning coffee.
Note: Alternatively, you can dip half of each cookie in melted dark/bittersweet chocolate and leave to set.
This recipe is from Cocina Mexicana by Adriana Cavita. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.