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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 202.8
  • Total Fat: 7.8 g
  • Cholesterol: 19.9 mg
  • Sodium: 171.0 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.8 g

View full nutritional breakdown of Mexican sugar cookies with coconut palm sugar calories by ingredient
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Mexican sugar cookies with coconut palm sugar

Submitted by: APRIL1879

Introduction

I took Pati Jinich's recipe for piggy cookies and substituted coconut palm sugar in place of piloncillo or dark brown sugar. Coconut sugar is supposed to cause a small insulin response. These cookies are puffy and soft. I took Pati Jinich's recipe for piggy cookies and substituted coconut palm sugar in place of piloncillo or dark brown sugar. Coconut sugar is supposed to cause a small insulin response. These cookies are puffy and soft.
Number of Servings: 25

Ingredients

    1 3/4 c. coconut palm sugar
    3/4 c. water
    1 cinnamon stick
    1 c. unsalted butter, at room temp.
    2 tbsp. honey
    4 1/4 c. all purpose flour
    2 tsp. baking powder
    2 tsp. baking soda
    1/2 tsp. sea salt
    2 eggs, at room temp. and lightly beaten
    1 egg lightly beaten, for glaze
    confectioner's sugar and ground cinnamon, for sprinkling on top (optional)

Directions

In a medium 3-quart saucepan, combine coconut sugar, the water and cinnamon. Place over medium heat and bring to a simmer. Lower the heat to medium low and simmer for about 15 min., or until sugar dissolves and the liquid thickens to a light syrup. Turn off the heat and remove the cinnamon stick. You should have about 1 1/4 c. coconut sugar syrup, but it need not be exact. Add the butter and honey and stir until it melts.
In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Make a well in the center and pour in the sugar mixture. Mix with a rubber spatula until well combined. Add the eggs and stir until thoroughly mixed. The dough will be very sticky, runny, and gooey. *Place 2 long pieces of plastic wrap, one horizontal and one vertical, in the bottom of a medium mixing bowl, letting the ends of the plastic wrap hang over the edge of the bowl. With a rubber spatula, scrape dough onto the plastic wrap, bring the edges of the wrap over the dough and secure tightly. Refrigerate 2 hours up to a couple of days.
When you are ready to bake the cookies, preheat the oven to 375 degrees F. Butter two baking sheets. Remove the dough from the refridgerator, and sprinkle flour on a countertop or cuttiing board, as well as on a rolling pin. Cut the dough in half. Roll out the dough, which will now be firmer, until 1/4 in. thick. Using a piggy cookie cutter (or other shapes, but then you may need to change the name), press straight down on the dough, moving the cutter gently on the counter top to make it easier to lift the shaped dough from the counter to the baking sheet. Transfer the cookies to the prepared baking sheets.
Gently brush the cookie tops with the lightly beaten egg. Repeat to make the remaining cookies. If the dough becomes too sticky, roll it into a ball, wrap it with the plastic wrap, and place it in the freezer for 5 to 10 minutes before rolling again. Bake for 7 to 9 minutes, or until cookies are puffed and golden on top. Remove from the oven and transfer to a cooling rack. Once cooled, sift with confectioner's sugar and cinnamon on top, if desired.

Serving Size: makes 25 to 30 medium sized cookies

Number of Servings: 25

Recipe submitted by SparkPeople user APRIL1879.






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