Mexican Marranitos (Pig Cookies)

from ButterYum

Makes 24 to 28 cookies

If you cover them as soon as they cool, they will remain soft and fluffy for a while, but as the days go by, they will harden and have the snap of a traditional cookie. If you want them to harden faster, don't cover them.

You can find pig-shaped cookie cutters online, or use any shape you like — but then, you need to change their name.

Ingredients

1 3/4 cups (10 ounces) firmly packed grated piloncillo or dark brown sugar

3/4 cup water

1 Ceylon cinnamon stick

1/2 pound (2 sticks) unsalted butter, cut into small pieces, at room temperature, plus more for the cookie sheets

2 tablespoons honey

4 1/4 cups all-purpose flour, plus more for dusting

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher or coarse sea salt

2 large eggs, lightly beaten, at room temperature

1 large egg, lightly beaten, for the glaze

Confectioners' sugar for dusting (optional)

Directions

1. In a medium saucepan, combine the piloncillo, water, and cinnamon stick;  bring to a simmer over medium heat for 15 minutes, or until the pilocillo completely dissolves and the liquid thickens to a light syrup.  Remove from heat and discard cinnamon stick.  Stir in honey and butter until melted.  

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.  Pour in the syrup mixture and stir with a wooden spoon or silicone spatula until well combined.  Stir in 2 eggs until completely combined.  Mixture will be sticky.  

3. Place dough into a large, zippered storage bag and refrigerate for 2-24 hours. 

4. Preheat the oven to 375F and place rack in the center position.  Prepare two half sheet pans by lining them with parchemnt or silicone liners.  

5. On a floured work surface, roll the cookie dough to 1/4-inch thickness.  Use pig-shaped cookie cutters to cut out shapes.  Brush excess flour off of dough before rerolling.  If dough becomes too soft, rewrap and chill again before proceeding.  Transfer cookies to prepared sheet pans, placing at least 1-inch apart.  Transfer the cookies to the prepared cookie sheets, spacing them about 1-inch apart.  If the dough becomes too sticky, brush away excess flour, rewrap the dough and chill until it firms up again. 

6. To bake, brush away excess flour from the top of the cookies, then brush with beaten egg.  Bake one sheet pan at a time on the center rack for 7-9 minutes, until the cookies are puffed and golden.  Remove from the oven and transfer to a rack to cool completely.  Before serving, sift confectioners' sugar over the cookies.  Note: be sure subsequent batches of cookies are placed on cooled sheet pans before baking.