Mexican Piggy Christmas Cookies

Ingredients

1-1/2C Whole wheat flour

1T                 Ground cinnamon

1T                 Ground ginger        

1t                   Ground allspice

1/4t                Ground cloves

1t                   Baking powder      

1/2t                Baking soda

3-3/4C           AP flour

+                   AP flour for dusting

12T               Unsalted butter at room temperature divided

1/2C Sugar

3/4t Kosher salt divided

2ea Large eggs at room temperature

2t Vanilla extract divided

1/3C Light agave syrup

1/2C Ground piloncillo

1/3C Dark molasses

Process

Whisk the whole wheat flour, cinnamon, ginger, allspice, cloves, baking powder, baking soda, and AP flour in a medium bowl

Using an electric mixer on medium high speed, beat 6T butter, 1/2C granulated sugar, and 3/8t salt in a large bowl, until light and creamy, about 3 minutes.

Add 1 egg, and 1t vanilla and beat to combine

Add agave and beat just until smooth

Reduce speed to low, using a scale add 1/2 of the dry ingredients and beat to combine,  (dough will be slightly sticky)

Wrap in plastic, pat into a square about 3/4inch thick

Chill at least 3 hours and up to 1 day

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With the mixer on medium-high speed, beat the piloncillo, remaining salt, and 6T butter, until creamy (about 3 minutes)

Add 1 egg, and 1t vanilla, and beat until combined

Add molasses and beat until smooth

Reduce the speed to low and beat in the remaining dry ingredients

Wrap in plastic and pat into a square about 3/4in thick

Chill at least 3 hours and up to 1 day

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Preheat the oven to 350F and place racks in the upper and lower thirds of the oven

Cut both doughs into about 3/4 inch pieces (don’t worry about being super precise, spots will look better if pieces are different shapes and sizes)

Arrange about 1/2 of the brown and white dough pieces, touching, and alternating colors, in an even layer on a lightly floured piece of parchment (Chill the remaining dough while you work)

Roll out to 1/4 inch thick

Punch out the cookies with a lightly floured cutter and transfer to prepared baking sheets, spacing about 3/4 inches apart

Arrange scraps in a single layer so they are touching and cover with plastic

Chill 10 minutes if soft

Roll out scraps and cut out more pigs

Repeat with remaining dough and scraps

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Bake cookies, rotating top to bottom, and front to back halfway through, until puffed and light spots are golden (10-12 minutes).

Let cookies cool 10 minutes on baking sheets, and then transfer to a wire rack

Let cool completely, dust with powdered sugar, and store in airtight tin up to 3 days