Preheat the oven to 180 degrees Celsius and place the racks in the upper and lower thirds of your oven.
In a deep bowl, mix the flour, baking powder, spices, salt, and pepper.
In another deep bowl with an electric mixer, beat the butter and vegetable shortening for 1 minute. Add the brown sugar and beat for 2 more minutes. Add the piloncillo and the egg and continue beating until you obtain a stiff dough.
Finish mixing the dough with your hands and make two balls, cover the balls with wax paper and refrigerate for at least 3 hours.
To make the cookies, first work on a ball of dough (keep the other one in the refrigerator). Allow the dough to sit at room temperature for 10 minutes before using.
Place the dough on a clean, floured surface and roll it out to a thickness of 1/2 cm (make sure the dough does not stick to the surface).
Using gingerbread man cookie cutters, cut the dough and place it on pre-greased baking sheets with vegetable spray. Leave some space between each cookie. Repeat with the other ball of dough.
Bake the cookies for 10-12 minutes or until they are slightly golden and crispy. Remove from the oven and allow to cool completely before decorating.
To make the icing, mix the powdered sugar with the lemon and milk and add a little water if necessary; a very thick icing is needed to decorate the skulls on the cookies.
With a piping bag, decorate the cookies with white icing and allow it to harden before painting over it or decorating the skulls as Catrina.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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