Tag Archives: cookies

Cochinitos (Piggies)



I love Mexican sweet breads. It’s such a great treat to go to the Mexican bakery and pick all the delicious bread that everyone likes. Everyone has their particular favorite but an all around favorite is the cochinito which also goes by the name of puercitos, marranitos, cerditos and translates to little piggies. They are more of a bread than a cookie-kind of like a cake cookie? The ones in the bakery are larger than the ones I have made and do taste a bit more maybe gingerbread like? I have been trying to figure out the exact  flavor of the cochinitos in the bakery. Those piggies are also a dark brown color so I just assume they must use a food coloring in them.

I made these piggies over the weekend and they were a great hit…even though they are not exactly like the ones in the bakery. If my entire family approves that means they are good…you have to trust people that love to eat!

They are just too cute! These can be eaten for breakfast with a cup of coffee or glass of milk in the morning. As a snack sometime during the day or even at night to fill your belly before bedtime.


Cochinitos (Little Piggies)


  • 12 ounces piloncillo, chopped or grated, or substitute with 1 3/4 cup packed brown sugar
  • 3/4 cup water
  • 1  cinnamon stick, 2-inch to 3-inch length
  • 2 sticks or 1 cup unsalted butter at room temperature
  • 2 tablespoons molasses
  • 4 1/4 cups all purpose flour, may need a bit more
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs at room temperature, lightly beaten
  • Butter to grease cookie/baking sheet
  • 2 to 3 tablespoons all purpose flour, a bit more or less, to roll out the dough
  • 1 egg lightly beaten, to be used as glaze
  • Confectioners’ sugar to sprinkle on top, optional


In a saucepan, combine the grated piloncillo or dark brown sugar with the water and cinnamon. Heat over medium heat, once it simmers, adjust and lower heat to keep it at a low-medium simmer for about 15 minutes, or until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick. You should have now about 1 1/4 cups piloncillo liquid. Add the butter and the molasses into the hot liquid, and stir until it dissolves.

In a mixing bowl, mix the flour, baking powder, baking soda and salt. Make a whole in the center and pour the piloncillo mixture. With a spatula mix it all together in a circular motion until it is well incorporated. Lightly beat 2 eggs and incorporate them into the dough. The dough will be sticky and gooey.

Place enough plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula, push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 3 hours to overnight.

When ready to make the cookies, preheat oven to 375 degrees. Grease a couple cookie/baking sheets with butter. If using one sheet you may need to do a couple batches.

Remove dough from the refrigerator. On a counter top, sprinkle a couple tablespoons of flour. Rub a bit of flour on the rolling pin as well. Roll dough until you have about 1/4″ thickness. Using piggie cookie cutters, press down on dough, moving a bit on the counter top, to make it easier to lift the shaped dough.

Place Piggies on the baking sheet as you shape them along. Gently brush cookie tops with the lightly beaten egg. Roll the extra already used dough, wrap with plastic wrap, and place in the freezer for at least 10 minutes before using again, or it will be too soft and sticky. Repeat to make remaining cookies.

Bake cookies in the middle rack of the oven anywhere from 7 to 9 minutes. Remove from the oven and place on a cooling rack. You may sprinkle confectioner’s sugar on top. Keep them covered so they remain soft.

I will definitely be making these again!



Adapted from Pati’s Mexican Table



Coconut Macaroons



I have been very lazy. Lots of sleeping, lots lying around and lots of movie watching. I like those things.

Do you have any New Year Plans? We are not really doing much. We are going out to lunch as a family and then will come home to just hang out.

This holiday I haven’t really done any baking. I usually bake quite a bit but with all the things that went on I just didn’t have the time or the spirit to do it. I was supposed to be in a cookie swap at school but had gotten sick. That left me with like six bags of coconut at home that I could make Coconut Macaroons with. I made one batch  for everyone to enjoy one of the evenings at the Rosary for my grandma. I ended up making a double  batch of coconut macaroons on another day to share some with my neighbors and the rest (at least 3 dozen) were eaten here! That’s a lot of cookies.

Coconut is one of those things that either you like it or you don’t. I like it. If you like coconut then I am sure you will like these delicious, moist, chewy  cookies.

Coconut Macaroons


7 3/4 cups (3, 7 oz packages) sweetened flaked coconut
1 cup flour
1/2 teaspoon salt
1 (14oz) can sweetened condensed milk
2/3 cup canned cream of coconut
1 Tablespoon vanilla extract
1/4 teaspoon almond extract
1 egg


Heat oven to 350*F.
Line a baking sheet with parchment paper or a silpat liner.
Sprinkle 1 cup of the coconut onto the prepared baking sheet and bake 5-7 minutes (stir after 3 minutes, then check every minutes or so after) until golden brown.

In a large bowl mix toasted coconut, remaining coconut, flour, and salt.

In a another large bowl mix condensed milk, cream of coconut, vanilla, almond extract and egg. Stir together vigorously with a whisk.

Pour liquid mixture into the bowl of coconut (mixture) and stir until well combined.

Using a 2 Tablespoon cookie scoop, scoop mixture onto a parchment paper lined or silpat lined baking sheet. Use a moist finger to press down any shreds of coconut that are hanging out (otherwise they will burn before the cookies are fully baked).

Have a great day!



Recipe adapted from Glorious Treats


Italian Chocolate Spice Cookies and a Reading Adventure



Happy Friday!

So far so good with getting at least one thing done a day at home! My house has been cleaned and I am starting to clean other things like my hutch. Wow…I have tones of tablecloths and placemats and stuff. I finally got them all organized last night!

That means tonight  will be stress free and hopefully so will the weekend!

I don’t make cookies that often. I feel for some reason like it’s so much more work than baking a dessert that can be baked in a 9×13 pan or something like that…maybe I am just getting lazy…I did break down and made these cookies because they just sounded so good.

I would say these cookies were more “adult-like”. They aren’t very sweet and the spice flavors are subtle. Perfect for those who don’t like overly sweet treats.

These cookies would be perfect when reading a book such as this one…

This book was funny but had a great message! It’s about a girl who doesn’t pay attention  to her life. When her “life” comes to her in the form of a human she starts to pay attention and see things as they are and fixes her life. It is quite hilarious and is an awesome read!

Italian Chocolate Spice Cookies


  • 3 cups  all-purpose flour
  • 1 cup  sugar
  • 2 teaspoons  baking powder
  • 1/4 cup  unsweetened cocoa powder
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  ground cloves
  • 1 cup  butter
  • 2 eggs
  • 1/2 cup  strong coffee, cooled
  • 1 teaspoon  vanilla
  • 1/2 cup  chopped walnuts or pine nuts (I used walnuts)
  • 1 recipe  Powdered Sugar Drizzle


1. If desired, line cookie sheets with parchment paper; set aside. In a large bowl, stir together flour, granulated sugar, baking powder, cocoa, cinnamon, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2.In a medium bowl, whisk together eggs, cooled coffee, and vanilla. Pour egg mixture into flour mixture and stir to combine. Stir in nuts. If necessary, cover and chill dough until easy to handle (1 to 2 hours).

3.Preheat oven to 375 degrees F. Shape dough into walnut-sized balls (about 1 1/4 inches in diameter). Place balls about 2 inches apart on ungreased or parchment-lined cookie sheets. Bake for 8 to 10 minutes or until edges are firm. (Cookies may still appear soft. Do not overbake.) Transfer cookies to a wire rack and let cool. Drizzle with icing. Let icing dry. Makes about 3 dozen cookies.

I went ahead and added a chocolate kiss to the center of the cookies right after I took them out of the oven. I thought they came out quite nice!



Recipe Source BHG

Cranberry White Chocolate Chip Cookies



Yesterday was the worst baking day ever! I had already had a long day. I was exhausted! Then in the evening after work we went off to a concert in which my youngest was participating.  We stopped to grab a bite to eat afterward and when we arrived home I started my baking….ugh! It just was not my night to bake. It was a disaster so I decided to hold off on making cookies to send off to school with my daughter on Thursday until tonight. I hope it all works out well!

We had a great cookie exchange where I work a couple of weeks ago and that baking experience was wonderful. My cookies came out just right! There were a lot of great bakers for that exchange and all the cookies were delicious! A cookie exchange is a great for socializing and trying new cookies.

These were really good and easy to make. I love the tartness of the cranberry with the sweetness of the white chocolate.

White Chocolate Chip Cranberry Cookies

makes approximately 2.5 dozen

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries


Line an ungreased cookie sheet with parchment paper or silpat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla.  Scrape down the sides as needed.  On low speed, mix in flour, cornstarch, baking soda and salt.  Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.

Pre-heat oven to 350F.  Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges.  Do NOT cook them longer than 9 minutes.   Remove and let cool for 5-10 minutes on the cookie sheet.  Transfer to cooling rack.

*Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches.

Try these cookies at home and you will find out first hand how delicious they are!



Recipe from http://sallysbakingaddiction.com/


Last Minute Home-Made Gift…


Hola! Buenos Dias!

Yesterday was such a great day! I was able to clean quite a bit of my house and even did groceries for Christmas Eve dinner. I even relaxed and watched TV for a bit…I could really get used to this!

In previous years I kind of felt like if I gave someone a home-made gift I would feel like a big DORK. Now I feel totally different. I am in the frame of mind that if it comes from your hands, it comes from your heart. Don’t misunderstand me, every one appreciates a gift whether it is store bought or hand-made. I am feeling more confident about my crafting skills and have found that many of my friends (not all) would prefer hand-made/home-made gifts. I did some shopping at the mall, but also made hand made gifts like cards and these awesome cookies in a jar mixes…

I layered the ingredients in a mason jar and decorated the jar. The recipient just needs to add the fresh ingredients and bake the cookies!

Super easy gift to make and super easy for the recipient to bake!

So if you need any last minute gifts to this is a great idea. You more than likely would have the ingredients on hand, just find some mason jars and stuff to decorate the jar.

I had seen the original idea on http://www.bakerella.com   but just adapted it for christmas.

Go ahead…give them your heart!