Holiday desserts: Try sweet anise ropes, scribble cookies

Bake something different for dessert this holiday season with these three Mexican cookie recipes from chef and writer Pati Jinich.

Piggy cookies
Servings:

Makes about 25 to 30 medium-sized cookies

Ingredients

    • 1 3/4 cups firmly packed, chopped or grated piloncillo, or dark brown sugar
    • 3/4 cup water
    • 1 Ceylon or true cinnamon stick
    • 1 cup unsalted butter, at room temperature, thickly sliced, plus more to grease the baking sheets
    • 2 tablespoons honey
    • 4 1/4 cups all-purpose flour, plus more for dusting to roll the dough
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1/2 teaspoon kosher or coarse sea salt
    • 2 eggs, at room temperature and lightly beaten
    • 1 egg, lightly beaten, for glaze
    • Confectioners’ sugar for sprinkling on top, optional
    • Ground cinnamon for sprinkling on top, optional

Preparation

Baking Directions:

Scribble cookies
Servings:

Makes about 16 to 18 cookies

Ingredients

    • 1 1/4 cups unsalted butter, at room temperature
    • 1/2 cup granulated sugar
    • 2 large eggs, at room temperature
    • 4 cups all-purpose flour, plus more to roll the dough
    • Pinch of kosher or coarse sea salt
    • 1 cup heavy cream
    • 8 ounces bittersweet chocolate, chopped
    • 1-2 tablespoons sugar, if needed to sweeten the filling

Preparation

Baking Directions:

Sweet anise ropes
Servings:

Makes about 24

Ingredients

    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • A pinch of salt
    • 1 teaspoon anise seeds
    • 4 ounces, or 1/2 cup butter, cut into chunks
    • 4 ounces, or 1/2 cup vegetable shortening
    • 1/2 cup sugar
    • 2 egg yolks
    • 1/3 cup warm water
    • Confectioners sugar, optional

Preparation

Baking Directions:

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