PUERQUITOS - Mexican molasses piggy cook
Source of Recipe
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Recipe Introduction
Makes 18 large cookies
List of Ingredients
8 tablespoons butter (1 stick)
3/4 cup packed dark brown sugar
1 egg
2 teaspoons vanilla extract
3 tablespoons dark coffee
3 1/2 cups bleached all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
3/4 cup molasses
1 egg beaten with 2 teaspoons water, for glaze
Recipe
Beat the butter in a mixing bowl until
fluffy, adding the brown sugar, egg,
vanilla and coffee.
The mixture will look curdled.
Stir together the flour, salt, ginger
and cinnamon until well-blended.
Stir the baking soda into the molasses,
which will become a bit foamy.
This technique gives the cookies their
distinctive texture.
Using an electric mixer, beat the molasses
into the sugar mixture.
Add the flour mixture, 1 cup at a time,
until the dough is well blended.
Divide the dough in half, flatten into
a disk, and wrap in plastic wrap.
Chill for at least 2 hours to make dough
easier to handle.
Preheat the oven to 375 degrees F.
Roll out a portion of the dough to 1/2
inch thick on a floured surface.
Cut into piglets or use any large animal
cutter, at least 4 by 3 1/2 inches.
Remove the dough scraps and chill before
rerolling.
Carefully place the cookies on a parchment
paper-lined baking sheet.
Brush with the egg glaze.
Bake for 10 to 12 minutes.
Do not overbake.
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