Coyotas – Traditional Mexican Cream-Based Cookies butter or fat, flour, eggs and brown sugar. Usually it baked in the form of flat circles with a diameter of one 0 – 15 cm. The word itself Mexican coyote means “graceful metisco Hispanic origin “, that is, hints to us on the native Mexican the origin of the cookie. Bake the coyotas by kneading the dough on the fried butter, it will give the baking a pleasant nutty flavor and an aroma that blends perfectly with brown sugar and cinnamon. Serve the fragrant coyotas in a cup of hot chocolate or milk and enjoy their caramel-spicy taste. Share with friends: 
Time: 1 hour. Difficulty: easy. Quantity: 18 cookies. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. butter
- 2 tbsp. dark brown sugar (you can take a light brown sugar and add 2 tbsp. l molasses)
- 2 large eggs
- 0.5 tsp vanilla extract
- 2 tbsp. premium flour
- 1.5 tsp baking soda
- 3/4 tsp ground cinnamon
- 0.5 tsp salt
Recipes with similar ingredients: premium flour, sugar brown, molasses, vanilla extract, eggs, creamy brown oil, cinnamon
Recipe preparation:
- Preheat the oven to 175 ° C.
- To fry the butter, put it in a large pan with a thick bottom and put on medium heat. Butter first it will foam, then it will turn yellow and, in the end, it will become brown. Remember to stir it regularly so that it is solid creamy particles that may appear and crack during frying oil, do not stick to the pan. As soon as the oil becomes dark brown color and a strong nutty aroma will appear, immediately pour it into a large heat-resistant bowl and cool.
- After the toasted oil has cooled slightly, add brown sugar and beat for a few minutes. Add eggs and vanilla extract and mix everything.
- In a medium-sized bowl, whisk the flour, soda, cinnamon and salt. Add dry ingredients to the oil mixture and knead homogeneous dough (the dough will turn out quite moist and dark, like wet sand).
- Form large balls from the dough (you can use 3 tbsp ice cream spoon l.) and place them on baking sheets covered with parchment paper. These cookies are the same like traditional coyotas, when baked a little blurry, so that do not put more than 6 pieces on one standard large a baking sheet.
- Bake cookies for 14-16 minutes or until they are they will not blur, crack or slightly rise. Shift finished cookies from a baking sheet on a wire rack or on a sheet of parchment paper and set to cool.
