Preheat the oven to 180 degrees Celsius and place the grates in the upper and lower third of your oven.
Mix flour, baking powder, spices, salt and pepper in a deep bowl.
In another deep bowl with an electric mixer beat butter, and shortening for 1 minute. Add the brown sugar and beat for 2 more minutes. Add the piloncillo and the egg and finish to beat until you get a hard dough.
Finish mixing the dough with your hands and make two balls, cover the balls with egapak paper and refrigerate for at least 3 hours.
To make the cookies work a dough ball first (keep the other in the refrigerator). Allow the dough to stand 10 minutes at room temperature before using.
Place the dough on a clean surface with flour and with a rolling pin flatten until obtaining a dough with 1/2 cm of thickness (make sure that the dough does not stick to the surface).
With cookie cutters cut the cookies and place on baking trays previously greased with vegetable spray. Leave a little space between each cookie. Repeat with the other ball of dough.
Bake cookies for 10-12 minutes or until lightly browned and crispy. Remove from oven and allow to cool completely before decorating.
To make the bitumen mix the icing sugar with the egg whites and the lemon juice and finish mixing.
Use a pastry bag to decorate the cookies with the bitumen and allow it to become stiff before storing or serving.
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