Cuernitos (Little Horns)

I came across this recipe on MyRecipes and couldn't wait to try making them after realizing I had all of the ingredients on hand. To be honest, I thought they were going to turn out like a churro. There was no description to go along with the recipe. I have never even heard of these before now. I also did not know that Cuernitos were referred to as "little horns" until after making them, searching for other Cuernito blogs, and then smacking myself in the forward when I realized that yes! these do resemble little horns.

This is such a simple recipe. You'll end up with a cinnamon sugared dessert (sorta like a crunchy cinnamon roll without the glaze) that would go perfectly with a cup of hot chocolate or coffee. I even thought these would be perfect fresh from the oven with a scoop of vanilla ice cream.

Itty bitty devoured two of these once they were cooled down enough and made a mess of the cinnamon sugar topping. From the mouth of itty bitty, "Nommy!"

Cuernitos

MyRecipes and Southern Living, April 2002

Makes 1 Dozen

Stars of the Show:

• 3 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 (1/4-ounce) envelope active dry yeast
• 3/4 cup water
• 1/4 cup shortening
• 1/4 teaspoon vanilla extract
• 2 tablespoons sugar
• 1/4 tablespoon cinnamon

And Action:

Stir together flour, 3/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in bowl of a electric stand mixer. Add yeast and next 3 ingredients; beat at low speed with mixer,using dough hook attachment, 1 minute. Increase speed to medium, and beat 1 more minute. Cover dough with wax paper, and let stand 30 minutes.

Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Roll each portion to a length of 10 inches, forming a 6-inch base and 2-inch top. Roll up each portion, starting at 6-inch end. Gently shape each portion into a crescent, and place on lightly greased baking sheets.

Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over dough. Cover and let stand in a warm place (85º), free from drafts, 15 minutes.

Bake at 375º for 15 to 18 minutes. Cool on baking sheets on wire racks.