Cuernitos De Mermelada Food

CUERNITOS DE MERMELADA

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.

CUERNITOS MENONITAS (MENNONITE "LITTLE HORNS")

Steps:

• Preheat the oven to 450F (250C).
• Beat well egg and water.
• Open and separate crescent rolls. Place a salami link on each one, and sprinkle with cheese. Roll up from the long side and curve to form a "little horn".
• Brush with beaten egg mixture and place on a greased or parchment paper lined cookie sheet.
• Bake 12-15 minutes, or until golden.

MARRANITOS (MEXICAN PIG-SHAPED COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out.
• Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
• Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.