Coyotas

Coyotas stuffed cookies that hail from Sonora, Mexico are made from a dough infused with a brown sugar cinnamon tea and filled with a brown sugar filling.  

Coyotas are said to be the oldest pastry baked up in Sonora, Mexico the first batch baked in the 19^th century.

Made from tea infused dough, piloncillo the name Coyotas, were sold by woman and children in the streets. Mestizo women and children of Spanish and native heritage were called coyotas and coyotitos soon people from the town nicknamed the cookie coyotas and the name remained.

Coyotas are made with various fillings figs, caramel, pineapple, or peaches, but today I want to share a brown sugar filling that is a breeze to make. Served warm with a cup of café coyotas are delicious.

This recipe swaps out the traditional piloncillo filling for Imperial brown sugar, which make the filling a snap to make, no grating piloncillo with a box grater, which we all know can take some time.

INGREDIENTS NEEDED TO MAKE COYOTAS

Coyotas are a pantry friendly cookie – you probably have everything on-hand to make these delicious cookies and the make for a wonderful addition to your holiday cookie exchange.

Here’s what you will need:

brown sugar

water

cinnamon stick

flour

baking powder

salt

lard, or vegetable shortening

egg

sugar

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Coyotas

Author: Vianney Rodriguez

Ingredients

• For the syrup:
• 1/2 cup brown sugar
• 1/2 cup water
• 1 cinnamon stick
• For filling:
• 1/2 cup brown sugar
• 1 tablespoon flour
• For the dough:
• 3 1/3 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cup lard or vegetable shortening
• 1/2 cup flour
• 1 egg
• 1 tablespoon water
• 1/4 cup sugar

Instructions

1. For the syrup:

2. To a saucepan add brown sugar, water, and cinnamon stick. Bring to a boil, reduce heat and simmer until all sugar dissolves. Remove from heat, allow to cool. Remove cinnamon stick.

3. For the filling:

4. In a small bowl stir together brown sugar and flour, set aside until ready to use.

5. For the dough:

6. In a large bowl combine flour, baking powder and salt. Add lard or vegetable shortening and cooled syrup. With hands mix ingredients until dough comes together.

7. Transfer dough to a lightly floured work surface and knead dough for about 8 minutes or until smooth. Wrap dough in plastic film and chill for 10 minutes.
8. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Lightly beat together egg and water.
9. Transfer dough onto a lightly floured surface and roll out dough to about 1/4 inch thick. Lightly dip circle cookie cutter into flour, cut and place 2 inches apart on baking sheet. Spoon 2 teaspoons of filling on top of half the circles and top each with another circle over. With finger gently press to seal cookie. With a fork gently pierce each cookie, lightly brush with egg wash and sprinkle with sugar.
10. Bake for 15-20 minutes or until lightly browned.

Recipe Notes

Makes 1 dozen