Pecan Nut Little Horn Cookies

These Cuernitos de Nuez are traditional cookies from Adriana Cavita's childhood in Mexico City, which could be found in local bakeries.

Cocina Mexicana 

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


2 tablespoons icing/confectioner’s sugar

baking sheet lined with parchment paper or silicone mat



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.