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Mexican Nut Cookies by Henri’s Bakery


Henri’s 90th birthday is more than just a number; for this iconic bakery, it was a labor of love from everyone – us, local officials, Henri’s – that makes this milestone all the more special.

Founded by Henri Fiscus in 1929, Henri’s Bakery has remained a consistent culinary anchor in Atlanta. The family-owned business, now owned & operated by 4th generation, Anthony [DiNardo], is a testament to Atlanta’s storied character firmly rooted in time-honored community values catering to local families and residents who have sought warm hospitality through their freshly baked bread and classic European pastries.

“Keeping Henri’s in the family has allowed us to maintain the same exacting standards and passion that Henri himself put into everything he made,” says Fiscus’ great-grandson (and current owner) Anthony DiNardo. “That extends to his love of his community. We’re very proud and grateful to be able to serve the people of Atlanta, and I hope Henri’s continues to do so for another 90 years.”

Henri’s Andrews Square will be the backdrop for the 90th celebration party, where their iconic neon sign calls home. The sign marks a monumental achievement in Henri’s history, after being successfully relocated thanks in part to Herbert Ames, Senior Vice President – Southeast, Development for EDENS, and his modern approach to the evolving real estate landscape by working closely with city officials and retail partners. The bakery bridges the gap between generations, ushering in both devoted loyalists and new fans alike who come together to create a new cultural canvas within the eclectic West Buckhead community.

In celebration of their 90th anniversary, Henri’s shares their beloved — and Anthony’s personal favorite — Mexican Nut cookie recipe. “As a family favorite, this cookie is one of the most unique offerings we have at Henri’s. i want everyone to feel the uniqueness of the texture and taste of the cookie.” – Anthony DiNardo, Henri’s Bakery & Deli owner

Here’s how you can bake these at home:

Mexican Nut Cookies (makes 24)

– 1/4 lb butter
– 3/4 cup shortening
– 1/4 teaspoon salt
– 1 1/8 cup cake flour
– 1 cup powdered sugar
– 1/2 teaspoon vanilla extract
– 3/4 cup pecans or walnuts

Baking Instructions:
1. Preheat oven to 300 degrees.
2. Line cookie sheet with parchment paper.
3. With a whisk or electric mixer, mix the butter and shortening.
4. Add remaining ingredients to the butter and shortening mixture (except for the nuts) and mix until all smooth
5. Add the nuts.
6. Scoop batter with a large tablespoon onto a cookie sheet, each spaced 1/2 inch apart.
7. Bake at 300 degrees for 25 minutes.