1/4 cups vegetable shortening, at room temperature
1/2 cups brown sugar
2/3 cups granulated piloncillo
1 egg
whole-wheat pasta, FOR THE ICING
500 grams icing sugar
3 eggs
1 tablespoon lime juice
Preparation
2h
0 mins
Medium
Preheat the oven to 180 degrees Celsius and place the racks in the upper and lower third 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 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 by hand and form two balls, cover the balls with wax paper and refrigerate for at least 3 hours.
To make the cookies, first work with one ball of dough (keep the other 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 cookie cutters, cut out the cookies and place them on greased baking sheets with cooking 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 frosting, mix the powdered sugar with the egg whites and lemon juice and finish mixing.
With a piping bag, decorate the cookies with the frosting and allow it to harden before storing or serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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