Ingredients

The following ingredients have 4 Servings
  • 12 ounces piloncillo (chopped or grated*)
  • 3/4 cup water
  • 1 ceylon cinnamon stick (about 4-inches long)
  • 1 cup unsalted butter (at room temperature)
  • 2 tablespoons honey
  • 4 1/2 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs (at room temperature)
  • 1 large egg (cold)
  • 1 teaspoon water
  • Confectioners sugar

Instruction

  • Combine piloncillo, water, and cinnamon in a sauce pan over medium heat. Bring to a simmer and stir occasionally.
  • Once the piloncillo dissolves, lower the heat to keep it at a medium-low simmer for 15 minutes (it will thicken to a light syrup consistency).
  • Remove pan from the heat. Remove and discard cinnamon stick. Add butter and honey into the hot liquid and stir until melted and combined.
  • Whisk together flour, baking powder, baking soda and salt in a large bowl. Make a well in the center and pour in the liquid mixture.
  • Stir until it is well incorporated. Beat 2 eggs and stir into the dough. The dough will be sticky and gooey.
  • Place plastic wrap in the bottom of a mixing bowl with extra hanging on the sides.
  • With a spoon or your hand, push the dough onto the plastic wrap and up the side of the bowl.
  • Wrap the dough with the plastic wrap and refrigerate overnight.
  • Preheat oven to 375 degrees. Line baking sheets with parchment or non-stick liner.
  • Make an egg wash by beating remaining egg with about 1 teaspoon of water.
  • Lightly dust work surface and rolling pin with flour. Divide dough in half.
  • Roll out half the dough to 1/4-inch thickness. Cutout cookies with cutters pressing down on the dough and moving it slightly to make it easier to lift the cut dough.
  • Place cookies 1-inch apart on baking sheets. Gently brush tops of cookies with egg wash.
  • Bake cookies for 7 to 9 minutes, until cookies are just beginning to turn light brown around the edges.
  • Cool cookies on the baking sheet for 1 minute then transfer cookies to a wire rack and cool completely.
  • Repeat steps with remaining dough. You can gather up excess dough after cutting the cookies, shape into another disk, and roll out for more cookies.
  • Cool baking sheets completely between batches.
  • Dust top of cookies with confectioners sugar.