Piggy Brown Sugar Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
• Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
• Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• 1. Preheat oven to 400°.Grease 2 cookie sheets or line with parchment paper. In a food processor, blend together the flour, cocoa, sugar, baking powder, cinnamon, and salt, 5 to 10 seconds. Add the butter and process to a mealy mixture, 45 to 50 seconds. Add the milk and vanilla. Process until the dough comes together in a ball. 2. Remove the dough and form into a flat disk with your hands. Chill the dough in the refrigerator 30 minutes to make it easier to handle.) Dust both sides lightly with flour and roll out on a lightly floured work surface to about 1/4-inch thickness. With a pig-shape cookie cutter, cut out cookies and place on cookie sheets. Gather the scraps and re-roll to make a few more cookies. Bake 10 to 12 minutes or until the tops are lightly browned. (Rotate the cookie sheet on the oven racks midway through for even baking.) 3. Meanwhile, prepare the glaze. In a small bowl, stir together the confectioners' sugar, the milk, and the vanilla until well blended. 4. When the cookies are done, leave them on the sheets and brush them lightly with glaze while they are still hot. Transfer to racks. When cool, store, covered, at room temperature, 3 to 5 days, or freeze in a sealed plastic freezer bag 3 to 4 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray, or line with parchment paper.
• Mix flour and salt together in a bowl, and use a pastry cutter to cut in 1/3 cup of shortening until the mixture forms pea-size balls. With a fork, form a small well in the center of the mixture, and pour in water, a couple of teaspoons at a time, and stir with the fork to mix in the water and form a dough. Incorporate each addition of water before adding the next, until about 3/4 of the flour mixture has formed a stiff dough. Work a little more water in with your hands, and shape the dough into a ball.
• Working on a well-floured work surface with a floured rolling pin, roll the dough out into a rectangle about 12 by 16 inches, and about 1/8-inch thick. Spread 1 tablespoon of shortening over the surface of the dough with a soft spatula, and sprinkle sugar all over the dough square. Sprinkle the dough with cinnamon. Pick up a long edge of dough, and tightly roll the dough into a log shape. With a sharp knife, slice the log into 3/4-inch thick slices. Place the slices onto the prepared baking sheet.
• Bake in the preheated oven until the cookies are lightly browned and sizzling on the bottom, about 8 minutes. Cool on paper towels; freeze extras for later.