These pig-shaped ginger cookies are very popular in Mexican bakeries throughout the Southwest. I found them in an Hispanic bakery in Albuquerque, NM. Unfortunately, they were using hydrogenated vegetable shortening instead of lard for the fat, which really makes no historical sense, especially for a pig-shaped cookie. You can find piloncillo in any Hispanic market in the United States and pig-shaped cookie cutters from many online sellers. These cookies don't spread out as they bake and are delicious with a tall glass of milk.
Main Ingredients
10 oz. piloncillo
1 cup water
2 pieces star anise
1 Mexican cinnamon stick
½ tsp. ground cloves
1 Tbsp. ground ginger
4 cups all-purpose white flour
2 tsp. baking powder
1 tsp. sea salt
¼ cup lard, preferably organic
¼ cup white sugar
For egg wash:
1 egg
1 Tbsp. water
Directions
Chop up the piloncillo a little bit and place in a small saucepan with 1 cup water, star anise, and cinnamon. Bring to a boil, then reduce the heat and simmer for 2 minutes. Remove saucepan from heat and allow to cool completely, stirring the mixture as it cools so that the sugar dissolves.
Whisk together cloves, ginger, flour, baking powder, salt, and sugar in a large mixing bowl. Mix in the lard and strain the piloncillo syrup in until the mixture comes together to form a dough. If too much liquid has evaporated from the syrup, you might need to add a bit more water. Divide the dough in half.
Working with half the mixture at a time, roll out to 1/3-inch thickness and cut out with a pig-shaped cookie cutter. Place the cookies to an ungreased baking sheet. Whisk egg with 1 Tbsp. water for egg wash; brush each cookie with the egg wash. Bake for 12 to 15 minutes at 400°F. Cool on wire racks. Makes 2 dozen.
Want to learn more: Listen to this fun NPR audio file below about Pati Jinich's search for piggy cookies in Mexico. Her recipes calls for butter, but when I communicated with her she confirmed that traditional recipes would have used lard. Enjoy listening and exploring!