20m
PREP TIME
12m
COOK TIME
146
CALORIES
11
INGREDIENTS
Servings: 24 (1 cookie)
Ingredients
- 4 ounces El Guapo® Unrefined Cane Sugar (Piloncillo)
- 1/4 cup water
- 2 pods El Guapo® Star Anise (Anis Estrella)
- 1 El Guapo® Whole Cinnamon (Canela Entera)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup firmly packed light brown sugar
- 2 large eggs, divided
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 1 Place piloncillo, water, star anise and cinnamon stick in a medium saucepan. Cook on medium heat about 5 minutes, stirring frequently until piloncillo is dissolved and mixture reaches the consistency of honey. Remove from heat; cool completely. Remove star anise and cinnamon stick. Set syrup aside.
- 2 Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add piloncillo syrup, 1 of the eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate at least 1 hour.
- 3 Preheat oven 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into pig shapes with a 3- to 4-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. Lightly beat remaining egg in small bowl. Brush tops of cookies with egg.
- 4 Bake 10 to 12 minutes until edges of cookies are set and lightly browned. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
