How to make Coyotas Mexican Dessert

Ingredients:

3 ⅓ cups all purpose flour

1 ¼ cup lard, or vegetable shortening

½ Tbsp baking powder

pinch of salt

½ cup piloncillo, crushed, or brown sugar

½ cup water

½ cup piloncillo, crushed

1 Tbsp all purpose flour

1 medium egg

sugar (for garnish)

Instructions:

Prepare the Filling:

In a mixing bowl, combine crushed piloncillo and flour. Ensure thorough mixing and set aside.

Prepare the Piloncillo Syrup:

In a small saucepan, heat piloncillo (or brown sugar) and water over low heat, stirring until completely dissolved. Let the syrup cool entirely.

Make the Dough by Hand:

In a large bowl, combine flour, baking powder, and a pinch of salt.
Add lard and the prepared piloncillo syrup.
Using your hands, knead the ingredients in the bowl gradually until well-integrated.
Transfer the dough to a work surface and knead for approximately 10 minutes until it becomes a smooth, lump-free dough. If the dough seems too dry, add one to two tablespoons of cold water.

Make the Dough with a Stand Mixer:

Place all ingredients in the mixer bowl and, using the flat beater, knead until well combined (about 2 minutes).
Transfer the dough to a work surface and knead for about 1 minute to achieve a smooth consistency. If the dough is too dry, add one to two tablespoons of cold water.

Make the Cookies:

Flour the working surface and roll the dough with a rolling pin until it reaches approximately 3 mm (0.11 inch) thickness.
Using a round cookie cutter (about 10 cm or approx. 4 inches), cut circles as closely together as possible.
On half of the circles, place one or two teaspoons of the prepared filling, spreading it evenly within the circle while ensuring it does not reach the edges.
Cover each filled circle with another dough circle, aligning and fitting the edges of both pieces.
Lightly press the edges of each cookie with a fork to seal them well. Make small holes in the middle with the fork.
Grease a baking tray with butter or use parchment paper. Place the cookies on the tray, ensuring at least a 2.5 cm (1 inch) separation.

Optional:

Brush the cookies with an egg wash and sprinkle sugar on top before baking, if desired.

Bake:

Preheat the oven to 180°C (360°F).
Bake the cookies for 20 minutes or until lightly browned on top with slightly darker edges.

Final Steps:

Carefully transfer the cookies to a cooling rack and allow them to cool completely before storing or enjoy them while still warm.

Nutrition Information:

Enjoy !