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Piggy Brown Sugar Cookies |
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Serves: 14 Print this Recipe(Puerquitos) Category: Cookies Makes about 14 cookies These whimsical, pig-shaped cookies are offered in bakeries throughout Mexico, and they're not just for children! I rarely make it past a window that displays a large tray of the pig cookies without purchasing one to eat on the spot or enjoy later with coffee or hot chocolate. The cookies are slightly soft in the center with a barely crisp crust and taste of cinnamon and brown sugar. Pig-shaped cookie cutters are available in most cookware stores. (You can, of course, cut the dough in whatever shape you choose.) I use a 4 1/4-inch cutter, which is larger than most. 2 cups all-purpose flour 1 1/2 teaspoons unsweetened baking cocoa powder 1/2 cup packed brown sugar 4 teaspoons baking powder 2 teaspoons ground cinnamon (Mexican canela or Ceylon variety preferred) 1/4 teaspoon salt 1/2 cup cold unsalted butter (1 stick), cut into chunks 1/3 cup milk 1/2 teaspoon pure vanilla extract GLAZE 1/2 cup confectioners' sugar 2 teaspoons milk 1/8 teaspoon pure vanilla extract 1. Preheat oven to 400°.Grease 2 cookie sheets or line with parchment paper. In a food processor, blend together the flour, cocoa, sugar, baking powder, cinnamon, and salt, 5 to 10 seconds. Add the butter and process to a mealy mixture, 45 to 50 seconds. Add the milk and vanilla. Process until the dough comes together in a ball. 2. Remove the dough and form into a flat disk with your hands. Chill the dough in the refrigerator 30 minutes to make it easier to handle.) Dust both sides lightly with flour and roll out on a lightly floured work surface to about 1/4-inch thickness. With a pig-shape cookie cutter, cut out cookies and place on cookie sheets. Gather the scraps and re-roll to make a few more cookies. Bake 10 to 12 minutes or until the tops are lightly browned. (Rotate the cookie sheet on the oven racks midway through for even baking.) 3. Meanwhile, prepare the glaze. In a small bowl, stir together the confectioners' sugar, the milk, and the vanilla until well blended. 4. When the cookies are done, leave them on the sheets and brush them lightly with glaze while they are still hot. Transfer to racks. When cool, store, covered, at room temperature, 3 to 5 days, or freeze in a sealed plastic freezer bag 3 to 4 weeks. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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