Coyotas

Prep Time

15m

Bake Time

15m - 20m

Yields

1 dozen Coyotas

About this Recipe

Coyotas are an empanada like filled cookie that hails from Sonora, Mexico. The dough is infused with a cinnamon brown sugar tea, cut into rounds, and stuffed with a sweet filing made of brown sugar and flour. Coyotas make the ultimate holiday cookie to gift to family and friends.

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Coyotas

Prep Time

15m

Bake Time

15m - 20m

Yields

1 dozen Coyotas

About this Recipe

Print this recipe

This is a Heritage Recipe

Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.

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Ingredients

Syrup

1/2 cup Crystal Sugar Light Brown Sugar
1/2 cup water
1 cinnamon stick

Filling

1/2 cup Crystal Sugar Light Brown Sugar
1 tablespoon all-purpose flour*

Dough

3 1/3 cups all-purpose flour*
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup lard, or vegetable shortening
1/2 cup all-purpose flour*
1 egg
1 tablespoon water
1/4 cup Crystal Sugar Extra Fine Granulated Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

For syrup, add brown sugar, water, and cinnamon stick to a saucepan. Bring to a boil, reduce heat and simmer until all sugar dissolves. Remove from heat, allow to cool. Remove cinnamon stick.
For filling, in a small bowl stir together brown sugar and flour, set aside until ready to use.
For dough, 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.
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.
Preheat oven to 350°F. Line two baking sheets with parchment paper. Lightly beat together egg and water.
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.
Bake for 15-20 minutes or until lightly browned.