Cochitos, marranitos, puercitos, whatever you want to call them, they are delicious.
Yield: 16 4-5 inches each
Bake: 13 min
1/4 cup shortening
1 1/4 cup brown sugar
1 1/2 tsp vanilla
1 1/2 tsp cinnamon
1 1/2 tsp baking soda
1 cup molasses
1/4 cup milk
5-6 cups all purpose flour
1 egg for egg wash
Preheat oven to 350f. Line baking sheets with parchment paper.
In mixer bowl, cream together brown sugar and shortening.
Add in vanilla, cinnamon and baking soda.
Add egg and molasses. Stir in milk.
Add in flour 1 cup at a time, you will use about 5-5 1/2 cups of flour. The dough should be thick enough to roll out.
Working with 1/2 of the dough, roll out onto floured counter 1/4 inch and use a pig shaped cutter to cut and place on baking sheet 2 inches apart. I’ve made these with a 5 inch pyrex bowl to cut out into circles, in case you do not have a pig cutter.
Gather pieces, reroll and place onto sheets. Continue with the rest of the dough. If using circles-I end up with 16, when using a 4 inch pig cutter-I end up with 20.
Using a pastry brush, brush the tops of cookies to remove excess flour.
In a small bowl, beat egg. Brush the tops of each cookie with egg wash.
Bake for 13 – 15 minutes. Transfer to a wire rack to cool immediately.
Love Nutella? Love Cookies? I’ve got you covered with these large cookies oozing with Nutella.
Yield: 2 dozen 3 inch cookies
Chill: 1 hr
Prep: 20 min
Bake: 12 min
1 cup Nutella
3 cups all purpose flour
1 tbsp cornstarch
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 cup brown sugar
2/3 cup sugar
2 tsp vanilla
Line a baking sheet with parchment paper. Using a teaspoon, scoop out a mound of Nutella onto baking sheet, make 24 mounds and place baking sheet in freezer.
In a large bowl, combine flour, cornstarch, baking powder, baking soda and salt, set aside.
In your stand up mixer bowl, cream together butter and both sugars. Add eggs and vanilla, mix together until well blended.
Slowly add flour mixture and continue mixing. Add remainder of flour mixture until well blended, cover and refrigerate 30 minutes.
Line a baking sheet with parchment paper. Divide refrigerated dough in half, then continue to divide in half again until you have 24 pieces. Remove Nutella mounds from freezer. Flatten cookie dough and place a Nutella mound in the center, wrap dough to conceal Nutella and place on baking sheet. Continue with the rest of dough. Place baking sheet in refrigerator and chill for 30 minutes.
Preheat oven to 375f. Line baking sheets with parchment paper.
Place cookie dough balls on baking sheet 2 inches apart. (I place 8 on each sheet). Bake 11-12 minutes. Allow cookies to rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Do you love everything Nutella? Try this recipe for Nutella empanadas.
Yield: 16, 5 inch half circles
Chill: 30 min
Bake: 25 min
1 cup unsalted butter, cut into tiny squares
1/2 tsp salt
2 tbsp sugar
2 1/2 cups all purpose flour
2 eggs, 1 for wash
2 tbsp milk
1 cup Nutella
decorating sugar crystals
In a large mixing bowl, bring together butter, salt, sugar and flour with a pastry blender, until grainy. Add in milk and egg and mix together. Using hands, knead into a dough
Turn onto counter and knead a few more times until smooth. Refrigerate dough for 30 minutes.
Preheat oven to 350 F. Line 2 baking pans with parchment paper.
Work with half the dough at a time. Roll out dough about 1/8 of an inch thick. Cut out circles using a bowl ( I use a bowl 5 inch in diameter) and set aside. You can make these into a pop tarts by cutting into rectangles- just make sure you make an even amount of rectangles, same size with the other half of the dough. Gather any loose pieces, reroll and cut, repeating until all dough is used.
Continue with the other half of the dough. If using a circle, I can get about 16 5 inch circles.
Beat other egg and brush over each circle. Set aside, you’ll use again.
Scoop 1 tbsp Nutella onto each circle. Fold circle in half over Nutella and press edges slightly.
Use the tines of a fork to seal edges. Use fork to poke holes on top of each empanada to vent.
Brush tops with egg wash, and sprinkle with decorating sugar.
Place on parchment paper and bake 20-25 minutes or until lightly browned.
In a mixing bowl, combine flour,baking soda, salt and cornstarch, stir. Set aside.
In large mixing bowl, stir together the melted butter and both sugars until well blended. Add egg, egg yolks and vanilla.
Slowly add the four mixture mixing after each addition. The dough will be thick. When blended well, add the chocolate chips.
Cover bowl and chill for 2 hours or overnight. (after chilling-you may also roll dough into balls and freeze, baking only the amount you want.)
When ready to bake, let dough sit on counter for about 10 minutes.
Preheat oven to 325 f degrees. Line baking sheets with parchment paper.
Roll about 1oz (I use a scale) dough into balls and place on baking sheet about 2 inches apart.
Bake for 10-12 minutes. Cookies will have an under cooked look. (they will finish baking on the hot baking sheet) Leave on baking sheet for about 5 minutes before transferring to a cooling rack. Baking times may vary depending on your oven, the baking sheets, and size or cookie you choose to bake.
For colored topping, add 2-3 drops of food color + 1 tbsp flour. For chocolate topping add 2 tbsp baking cocoa + 1 tsp vanilla.
Combine yeast and water and set aside for 10 min. In a Large bowl, min sugar and shortening until well blended. Add in eggs and salt. Add yeast water alternating with flour. Dough will be thick and not sticky, add flour as needed. Turn onto floured counter and knead a few times. Place dough into a well oiled bowl, cover an let rise 1hr.
Line 2 large baking sheets with parchment paper. Scoop out dough and drop onto 2 baking sheets, 6 mounds each . About 4 tbsp or a small palm size. Cover and let rise 1hr.
Preheat oven to 325 degrees F. In a mixing bowl, mix shortening and sugar. Add powdered sugar and 2 tsp vanilla, slowly add flour until thick and creamy. At this point you can add baking cocoa and vanilla or food coloring and flour. Divide topping mixture into 12 sections. Working with one section at a time. Roll between 2 small sheets of parchment paper to about 1/4 inch thick or enough to fit on top of dough. score topping with a knife (I use a tomato-onion holder slicer) and place on top of dough. Continue with rest of topping.