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Ingredientes
- 8 Tbsp. butter (1 stick)
- 3/4 c. packed dark brown sugar
- 1 x egg
- 2 tsp vanilla extract
- 3 Tbsp. dark coffee
- 3Â 1/2 c. bleached all-purpose flour
- 1 tsp salt
- 1 tsp grnd ginger
- 1 tsp grnd cinnamon
- 1Â 1/2 tsp baking soda
- 3/4 c. molasses
- 1 x egg beaten with 2 tsp. water, for glaze
Direcciones
- Beat the butter in a mixing bowl till fluffy, adding the brown sugar, egg, vanilla and coffee. The mix will look curdled.
- Stir together the flour, salt, ginger and cinnamon till well-blended. Stir the baking soda into the molasses, that will become a bit foamy. This technique gives the cookies their distinctive texture.
- Using an electric mixer, beat the molasses into the sugar mix. Add in the flour mix, 1 c. at a time, till the dough is well blended. Divide the dough in half, flatten into a disk, and wrap in plastic wrap. Refrigeratefor at least 2 hrs to make dough easier to handle.
- Preheat the oven to 375 degrees. Roll out a portion of the dough to 1/2 inch thick on a floured surface. Cut into piglets or possibly use any large animal cutter, at least 4 by 3 1/2 inches. Remove the dough scraps and refrigeratebefore rerolling.
- Carefully place the cookies on a parchment paper-lined baking sheet. Brush with the egg glaze. Bake for 10 to 12 min. Don't overbake - puerquitos are meant to be soft. Cold on racks.
