Marranito Cookies

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Add the piloncillo and water to a small saucepan over medium heat and cook for 10 minutes, until the sugar is completely dissolved and big brown bubbles form. Remove from the heat and set aside to cool.
• Sift the flour, baking powder, salt, and cinnamon into a large bowl.
• Add the butter and mash into the flour with a fork until combined. Add the orange zest and stir to incorporate.
• Push the dry ingredients to the sides of the bowl to make a well. Add the vanilla, 1 egg, and cooled piloncillo syrup to the center. Using a fork, slowly mix the dry ingredients into the center until everything is evenly combined.
• Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
• Lightly flour a clean surface and roll out the dough to a rectangle about ¼ inch (6 ½ mm) thick. Re-roll any dough scraps and cut out more cookies.
• Using a 2½-inch (6 ½ cm) pig cookie cutter, cut out cookies and transfer to the prepared baking sheet.
• Beat the remaining egg, then brush over the cookies.
• Bake for 8–10 minutes, or until the edges are golden brown. Let the cookies cool before serving.
• Enjoy!