{"id":696,"date":"2021-10-08T20:00:40","date_gmt":"2021-10-08T20:00:40","guid":{"rendered":"https:\/\/thehandmade.xyz\/?p=696"},"modified":"2023-02-01T12:36:45","modified_gmt":"2023-02-01T12:36:45","slug":"coyotas-mexican-dessert","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=696","title":{"rendered":"Coyotas Mexican Dessert"},"content":{"rendered":"

\"\"<\/p>\n

Ingrediens :<\/h2>\n

For the cookies<\/h4>\n

3 \u2153\u00a0cups\u00a0all purpose flour<\/p>\n

1 \u00bc\u00a0cup\u00a0lard, or vegetable shortening<\/p>\n

\u00bd\u00a0Tbsp\u00a0baking powder<\/p>\n

pinch\u00a0of salt<\/p>\n

For the Syrup<\/h4>\n

\u00bd\u00a0cup\u00a0piloncillo, crushed, or brown sugar<\/p>\n

\u00bd\u00a0cup\u00a0water<\/p>\n

for the filling:<\/h4>\n

\u00bd\u00a0cup\u00a0piloncillo, crushed<\/p>\n

1\u00a0Tbsp\u00a0all purpose flour<\/p>\n

optional:<\/h4>\n

1\u00a0medium egg<\/p>\n

sugar\u00a0(for garnish)<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

<\/p>\n

<\/p>\n

Directions:<\/h2>\n

Prepare the filling:<\/h4>\n

Put the crushed piloncillo in a bowl, add the flour and mix perfectly. Set aside.<\/p>\n

Prepare the piloncillo syrup:<\/h4>\n

In a small saucepan place piloncillo (or brown sugar) and water over low heat, stir until it dissolves very well. Let it cool completely.<\/p>\n

Make the dough by hand<\/h4>\n

In a large bowl, place the flour, baking powder and a pinch of salt. Add lard and the piloncillo syrup. With your hands, start to knead little by little inside the bowl to integrate the ingredients.<\/p>\n

Transfer the dough to a work surface and knead for about 10 minutes or until you get a smooth, lump-free dough that comes off easily from your hands. If you notice the dough is too dry, add one to two tablespoon of cold water.<\/p>\n

Make the dough with a stand mixer<\/h4>\n

Place all ingredientes in the mixer bowl and using the flat beater knead until everything is combined (about 2 minutes).<\/p>\n

\n
READ ALSO:<\/span>\u00a0\u00a0Jalapeno Popper Cheesy Taquitos<\/span><\/div>\n<\/div>\n

Transfer the dough to a work surface and knead for about 1 minute to achieve a smooth dough. If you notice the dough is too dry, add one to two tablespoon of cold water.<\/p>\n

Make the cookies:<\/h4>\n

Flour the working surface and with a rolling pin roll the dough until it is approximately 3 mm (0.11 inch) thick.<\/p>\n

Using a round cookie cutter of about 10 cm (approx. 4 \u2033) cut circles as close together as possible.<\/p>\n

In half of the circles put one or two teaspoon of the filling, spreading it well in the circle but taking care that it is not too close to the edges.<\/p>\n

Cover each cookie with the other half of the circles, placing them carefully on top and fitting the edges of both pieces.<\/p>\n

\n
READ ALSO:<\/span>\u00a0\u00a0Caldo Tlalpe\u00f1o (Chicken and Vegetable Soup)<\/span><\/div>\n<\/div>\n

With a fork lightly press the edges of each cookie to seal very well. Next, click in the middle to make some small holes.<\/p>\n

Grease with butter or place parchment paper in a cooking baking tray and transfer the cookies leaving them al least 2,5cm (1 inch) separated to each other.<\/p>\n

OPTIONAL:<\/strong>\u00a0At this point you can brush the cookies with some egg wash and sprinkle them with sugar on top. Or just bake them as suggested.<\/p>\n

Bake<\/h4>\n

Bake at 180 \u00b0 C (360F) for 20 minutes or until Coyotas are lightly browned on top and edges are slightly darker.<\/p>\n

Carefully transfer the cookies to a cooling rack and let them cool completely before storing or you can go ahead and eat them while they\u2019re still warm!<\/p>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingrediens : For the cookies 3 \u2153\u00a0cups\u00a0all purpose flour 1 \u00bc\u00a0cup\u00a0lard, or vegetable shortening \u00bd\u00a0Tbsp\u00a0baking powder pinch\u00a0of salt For the Syrup \u00bd\u00a0cup\u00a0piloncillo, crushed, or brown sugar \u00bd\u00a0cup\u00a0water for the filling: \u00bd\u00a0cup\u00a0piloncillo, crushed 1\u00a0Tbsp\u00a0all purpose flour optional: 1\u00a0medium egg sugar\u00a0(for garnish) TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":3095,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t