I’m not actually sure if these cookies are actually called cerditos since I’ve only ever heard them referred to as “piggies.” But either way, I knew I just had to share this recipe as part of the Delicious Dish Tuesday link up!
Essentially they are a Mexican pastry/cookie that is found in most traditional Mexican bakeries. I love that they are so light and not overly sweet like other cookies are. Plus their piggie shape is just too adorable.
If you make these around the holidays, feel free to play around and use some holiday cookie cutters since odds are you probably don’t have a pig-shaped cookie cutter lying around. If you want to get super traditional, I found mine on Amazon but I also have made them in the shape of stars and Christmas trees before.
1 3/4 cup packed brown sugar
3/4 cup water
1 cinnamon stick
2 sticks butter, room temperature
2 T honey
4 1/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs at room temperature, lightly beaten
Parchment paper for baking
1 egg, lightly beaten to use as egg wash
Powdered sugar to dust on finish piggies
In a medium saucepan, heat brown sugar, water, and cinnamon stick over medium heat. Once simmering, reduce heat and continue to simmer for 15 minutes. Remove cinnamon stick and remove from heat. Add in butter and honey, stirring until incorporated.
In a large bowl, combine flour, baking powder, baking soda, and salt. Create a hole in the center and pour in the liquid. Stir in the mixture in a circular motion until incorporated. Add the two beaten eggs and stir until incorporated. Dough will be gooey and sticky.
In another bowl, place two long pieces of plastic wrap inside, leaving enough to hang over the edge. Pour the dough into the second bowl and wrap with the plastic wrap. Refridgerate the dough for at least 3 hours or as long as overnight.
Preheat oven to 375 and place parchment paper on baking sheet. Roll out the dough to about 1/4 inch thickness and cut out desired shapes. Brush shapes with egg wash and baked for 7-9 minutes, or until lightly brown. Transfer to a cooling rack and if desired, sprinkle powdered sugar on top.
I love to eat mine with a glass of milk but they are excellent with hot coffee or tea as well.
Recipe courtesy of Pati Jinich of Pati’s Mexican Table