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
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Hairat Ayikoru
[email protected]I'm not a big fan of cuernitos, but these were actually really good. They were light and flaky, and the jam filling was delicious.
Sajjad Ahmad012
[email protected]These cuernitos were easy to make and they taste amazing! I will definitely be making them again.
Chupapi Munyenyo
[email protected]I've tried many cuernitos recipes, but this one is by far the best. The dough is so light and flaky, and the jam filling is perfectly sweet and tart.
sk lemon islam
[email protected]I made these cuernitos for my family and they loved them! They're the perfect treat for breakfast or brunch.
Neea Sunnari
[email protected]These cuernitos were a bit dry, but they were still tasty.
Julio Millan
[email protected]These cuernitos are the perfect combination of sweet and flaky. I love the way the jam filling oozes out when you bite into them.
DANIEL DAHOMA
[email protected]I followed the recipe exactly and my cuernitos turned out great! They were flaky and golden brown, and the jam filling was delicious.
Kashmiri Naich
[email protected]These cuernitos were a little too sweet for my taste, but they were still good.
Tedi Asrat
[email protected]These cuernitos are so delicious and easy to make. I love that I can use any kind of jam or jelly I want. They're also a great way to use up leftover puff pastry.
Feria
[email protected]I've made these cuernitos several times now and they always turn out perfect. They're the perfect treat for any occasion.
Mir Sanjida ali Shammi
[email protected]These cuernitos were a hit at my last party! They were so easy to make and everyone loved them.