Espita’s Cochinita Cookies are pig-shaped cookies with piloncillo and cinnamon. This an easy and delicious Day of the Dead treat you can make at home.


10 oz piloncillo

165 g water

7 g canola oil

8 oz butter

2 Tablespoons honey

610 g all purpose flower

5 grams baking powder

5 grams baking soda

2 grams salt

2 whole eggs (room temperature)

Cooking Directions:

1. Weight out all ingredients in separate containers.

2. In a medium pot add the piloncillo, Mexican cinnamon and water. Bring to a boil, drop down to a simmer and let cook till the piloncillo has dissolved and the liquid thickens. To the consistency of a thick syrup.

3. After you get a thick syrup, add honey and butter while still hot. Stir till all the butter has melted in to the syrup.

4. In a mixing bowl with pattle attachment, add the flour, baking soda, baking powder, salt. Mix for 2 minutes on low speed.

5. Meanwhile warm up eggs in hot tap water for 5 minutes.

6. After flour has mixed well, add the wet mixture and eggs.

7. Mix just till everything come together about 3 minutes.

8. Batter will be sticky and wet.

9. Wrap in plastic till ready to be used.

10. Bake at 350F for 8 minutes till golden brown.

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