Baked Good / Dessert / Uncategorized

Puerquitos: Cinco de Mayo Pig Cookies

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This will put you in a Cinco de Mayo baking mood: traditional Puerquitos, a soft, light,  and slightly cinnamon spiced sugar cookie!  The Mexican cookie making video needs no translation: it’s in the universal language of  baking love. http://www.youtube.com/watch?v=oh-Wro-uK-E . “Necessity is the mother of invention”: I needed a pig shaped cookie cutter and didn’t want to take the time to cross the bridge to La Roux, our local well stocked (Williams Sonoma).  The baker in the video made a cut-out for her Piggy Cookies; I followed suit since “imitation is the highest form of flattery!”  Using a small paring knife worked better than a toothpick to trace around the edges.  A cookie cutter dipped in powdered sugar would have been easier.  Still  the results were effective!

Puerquitos – traditional Mexican Piggy Cookies – makes 16 four inch cookies

Ingredients:

1/4 cup water

1/2 cup (5 oz.) firmly packed dark brown sugar

2 tablespoons honey

1/2 cup (4oz.) unsalted butter, cut into 8 – 12 pieces

2 cups (12 oz.) GF flour mix (yours, ours, or Trader Joe’s)

1/4 cup (1.25 oz.) chestnut flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon xantham gum

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 large egg

Directions:

1.  In a medium sauce pan combine the water and brown sugar and boil for 5 minutes or so, until the sugar has melted and the mixture has made a syrup. Stir in the honey.

2.  Add the butter, stir until it’s melted.

3.  In a medium mixing bowl combine the dry ingredients.  Whisk to blend.

4.  Add the dry ingredients to the butter/sugar mixture.  Stir to blend evenly.  Add the egg, stir again to blend evenly.

5.  Line a bowl large enough to hold the batter with 2 sheets of plastic wrap.  Pour the batter into the bowl. Draw the corners and edges of the plastic wrap together, forcing the air out and twist to form a seal. Refrigerate the dough for 2 hours – two days.

6.  Preheat the oven to 375F; line a baking sheet with parchment paper

7.  Cut the dough in half, putting one half back into the ‘frige.  Roll the other out on a GF floured surface to 1/4 inch thickness.  If the dough is too sticky, knead in a little extra flour.  Using a pig shaped cookie cutter, cut out shapes and place on the prepared baking sheet.  Bake for 10 minutes or until the cookies have puffed and are medium brown. Note: the edges of the cookies will be more discreet if you chill the cut out cookie dough for 5-10 minutes before baking.

8.  Transfer the cookies to a rack to cool completely before sifting with confectioners’ sugar. It’s OK to sift on the sugar whilst the cookies are still a little warm on the cookie sheet….

Bonne Cinco de Mayo!

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