Recipe // Mexican wedding cookies or Cuernitos de nuez
I have no record of seen these cookies offered during wedding banquets in my country and to be frank with you, we have never called these Galletas de boda (wedding cookies) however if the rest of the world wants to believe that…
The first time I made these cookies was in my childhood. That very same recipe I learnt to prepare at home with my sisters by following the instructions of a regional book called Lo Mejor de Nuestra Cocina (The best of our kitchens) is the one I am sharing with you.
I hope these sweets morsels bring you as much joy as they have done into my life.
Con o sin bodas. (Weddings included or not).
Cuernitos de nuez ( little walnuts croissants)
also known as Mexican wedding cakes/cookies
Lo Mejor de Nuestra Cocina, Damas Rotarianas del Distrito 417
I wish I could give you more information on that gorgeous book that has become a heirloom in my family (heritage that I silently stole from my Mom´s cookbooks cabinet when I first left my country). Sadly, during the period of years that this book was in the family possession we used it to ours hearts content therefore nowadays the book I have in my custody is what remains of it. I have no idea when and where this book was published (the version I keep is missing the cover, back cover and first pages) but I guess it should be on the 80´s. It was an independent publication of my parent´s Rotary Club district to raise money for charity and some of my Mom´s best friends contributed with recipes to this book.
I can tell you, this is a dear book to me.
1 1/2 cup of unbleached all purpose flour
1/2 cup whole wheat flour
1 cup finely ground pecans or walnuts
4 tbsp confectioners sugar
100 grs cold butter
2 tsp vanilla extract
1 pinch of fleur de sel
milk/water if necessary
1/3 cup of white sugar
1/2 tsp powdered cinnamon
In a bowl mix flour, finely ground pecans, confectioners sugar, fleur de sel and vanilla. Add the butter and incorporate this to the dry ingredients by pressing them between your fingers (like when you are making crumble or pie dough). Work just until the dough can hold together. Make sure it doesn´t feels dry or crumbly otherwise add a little bit of milk and continue working.
Shape the cookies as little balls or small crescents.
Arrange the cookies on a heavy large baking sheet, spacing them about 1/2 inch apart.
Bake for about 10 minutes or until slightly golden.
While still warm toss them in cinnamon sugar or confectioners sugar.
Enjoy with a tall glass of milk, a nice up of tea and good friends.
Dough and cookies can be prepared in advanced. Dough can be prepared a day in advanced, tightly covered on plastic film in the fridge. Cookies once cooked can be stored for 2 or 3 days in an airtight container.