Bobe’s Cuernito Cookie Recipe – Que Ricas!!!

Recipe: Cuernito Butter Walnut Cookies

Enlarge Courtesy Alex Schmidt Dora Schmidt prepares a batch of Cuernito butter walnut cookies.

Makes 4 dozen small cookies

Dora Schmidt learned this recipe from a Mexican Jewish friend, originally from Poland, many years ago. The cookies are, however, traditionally served at Mexican weddings.

• 2 cups ground walnuts

• 1/2 kilo margarine (or butter), softened – this is about 4 sticks plus 1 tablespoon

• 5 cups of flour

• 12 tablespoons confectioner’s sugar

• 2 teaspoons vanilla

• 1/4 teaspoon salt

Knead together walnuts, margarine (cut in pieces and room temperature), 5 cups of flour, sugar, vanilla and salt in a large bowl until all ingredients are combined and mixture is even.  Take about 1-1/2 tablespoons of dough and roll it  into a thick rope to form horseshoe or u-shaped cookies. Place cookies onto 2 baking pans sprayed with a small amount of cooking spray. Pre-heat oven to 400 degrees (about 200 Centigrade, as mentioned in the video). Bake cookies for 15 minutes. Cookies are done when they are no longer shiny, and have grown slightly. Do not allow to brown. Remove from oven and allow cookies to cool roughly 15 – 30 minutes (as they cool they will harden).  Sprinkle confectioner’s sugar over the cookies (this is in addition to the sugar that goes into the dough mixture).

Enjoy!