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Piggy Cookies: Cochinitos by Karen Hursh Graber © 2007

Piggy cookies, as implied by their name, are cut into the shape of little pigs, but any cookie cutter can be used, making them adaptable for several holidays. They would make good "gingerbread" men, and their cinnamon-caramel flavor is a nice change from actual gingerbread.


  • 3 ½ cups flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking soda
  • 1 ½ cups butter or margarine
  • 3 eggs
  • 1 ½ cups dark brown sugar
  • 1 cup water
  • 1 piece cinnamon stick, 2 inches long
  • 4 egg whites


In a large bowl, combine the flour, salt and baking soda. Add the butter or margarine, using fingers or a pastry blender to incorporate it into the dry ingredients. Mix the 3 eggs into the dough.

Combine the sugar, water, cinnamon and egg whites in a saucepan and cook, stirring frequently with a wooden spoon, until the mixture forms a syrup.

Cool the syrup and add it to the dough. Knead for a few minutes until the dough is smooth. Cover and refrigerate the dough for 1 to 2 hours.

On a floured surface, roll out the dough to a thickness of ¼ inch. Cut out cookies with cookie cutters and bake in greased cookie sheets at 350º for about 20 minutes or until golden brown. Makes about 2 dozen large cookies, more if small cookie cutters are used.

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Back to the Kitchen!

Published or Updated on: November 30, 2007 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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