Ingredients:
10 ounces piloncillo
1 cup water
2 pieces star anise
1 mexican cinnamon sticks
1/2 teaspoon ground cloves
1 tablespoon ground ginger
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 ounces vegetable shortening or 4 ounces lard
1/4 cup granulated sugar
1 eggs, whisked with
1 tablespoon water, for egg wash
Directions:
Place the piloncillo in a small saucepan with 1 cup water, star anise, and cinnamon.
Bring to a boil, then reduce the heat and simmer for 2 minutes.
Remove saucepan from heat and allow to cool completely, stirring the mixture as it cools so that the sugar dissolves.
Preheat the oven to 400 F.
Whisk together cloves, ginger, flour, baking powder, salt, and sugar in a large mixing bowl.
Mix in the shortening (or lard) and strain the piloncillo syrup in until the mixture comes together to form a dough.
Divide the dough in half.
Working with half the mixture at a time, roll out to 1/3-inch thickness and cut out with a pig-shaped cookie cutter.
Place the cookies to an ungreased baking sheet.
Brush with the egg wash.
Bake for 12 to 15 minutes.
Cool on wire racks.
Servings: 30
Time preparation: 30 min.
Time total: 45 min.