These cookies go by the many endearing names for pigs in Spanish: cerdito, cochinito, marranito, or puerquito. This is the recipe that is the most requested on my blog by Mexicans living abroad. The piggies’ honeyed nuttiness comes from the piloncillo, raw brown sugar that flavors the sticky dough. It’s so irresistible that I have to hide it from my boys.
Read Related: Eva Longoria’s Mexican Wedding Cookies Recipe
Although they are made like cookies, cut like cookies, shaped like cookies, and baked like cookies, piggies are more like a delightful marriage between a traditional bizcocho or pan dulce (“sweet roll”) and a cookie. The moment you take them from the oven, they are at their softest and fluffiest—closer to a sweet roll. If you cover them as soon as they cool, they will remain soft and fluffy for a while, but as the days go by, they will harden and have the snap of a traditional cookie. If you want them to harden faster, don’t cover them.
You can find pig-shaped cookie cutters online, or use any shape you like—but then, you need to change their name.
Makes: 24 to 28 cookies Prep Time: 20 min. plus cooling Cooking Time: 30 min. Note: dough can be refrigerated for up to 2 days; cookies can be stored in an airtight container for up to 4 days
1¾ cups (10 ounces) firmly packed grated piloncillo or dark brown sugar ¾ cup water 1 Ceylon cinnamon stick ½ pound (2 sticks) unsalted butter, cut into small pieces, at room temperature, plus more for the cookie sheets 2 tablespoons honey 4¼ cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon kosher or coarse sea salt 2 large eggs, lightly beaten, at room temperature, plus 1 large egg, lightly beaten, for glaze Confectioners’ sugar for dusting (optional)