Ingredients: |
Ingredients: 1 1/4 c. packed grated piloncillo (or dark brown sugar)
1/4 c. butter or shortening, at room temp.
1 large egg, at room temp.
1/3 c. milk
1 1/2 tsp. vanilla bean paste (can use regular vanilla extract)
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
3/4 c. molasses
1/4 c. honey
~6 c. all-purpose flour
To finish:
1 large egg, beaten
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Directions: |
Directions:Beat piloncillo and butter together in a large bowl until combined (they won't really cream together, just beat as best as you can). Add the egg, milk, and vanilla bean paste and beat again until smooth. Add baking soda, cinnamon, ginger, molasses, and honey. Beat until well combined.
Beat in 4 cups of the flour. Gradually add the last 2 cups of flour, switching from mixer to a wooden spoon once the dough starts to become too stiff (so that you don't burn out your mixer). The dough will seem a bit crumbly, but once you've stirred in as much flour as you can, use your hands to quickly knead in the rest of the flour. You're looking for a dough that you're able to roll out.
Lay a sheet of plastic wrap on the counter and turn the dough out onto it. Pull dough together into a large disc and wrap in plastic. Refrigerate for at least 1 hour.
Preheat the oven to 350º F and line a couple of sheet trays with parchment paper or a silpat.
Cut dough in half and wrap one half back in plastic wrap; set aside (or refrigerate for now). Roll other half of dough out on a lightly floured surface to about 1/4" thickness. Use a large pig-shaped cookie cutter (dip in a bit of flour) to cut out pig-shaped cookies. Place on prepared baking sheet. Re-roll dough and repeat. Repeat with other half of dough when ready.
Brush a thin coat of the beaten egg over the dough before you put it into the oven.
Slide into preheated oven and bake for ~15 minutes or until the cookies just start to turn golden around the edges and are just cooked through. |
This recipe for Mexican Pig-Shaped Cookies (Puerquitos) is from