Coyotes cookies with fried butter

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 18 cookies

Coyotes are traditional Mexican cookies made with butter or shortening, flour, eggs, and brown sugar. They are typically baked in flat circles 10–15 cm in diameter. The word "coyote" itself means "graceful mestiza of Spanish-Indian descent" in Mexican, hinting at the cookies' original Mexican origins.

Bake coyotes using fried butter as the dough base; it imparts a pleasant nutty flavor and aroma that pairs perfectly with brown sugar and cinnamon. Serve these aromatic coyotes with a cup of hot chocolate or milk and savor their caramel-spiced taste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup of butter
2 cups dark brown sugar (you can use light brown sugar and add 2 tablespoons molasses)
2 large eggs
0.5 tsp vanilla extract
2 cups premium flour
1.5 tsp baking soda
3/4 tsp ground cinnamon
0.5 tsp salt

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C.
To brown butter, place it in a large, heavy-bottomed skillet over medium heat. The butter will foam at first, then turn yellow, and eventually brown. Be sure to stir it regularly to prevent the solid butter particles that may appear and crackle as the oil fries, from sticking to the pan.Once the butter has turned a deep brown color and has a strong nutty aroma, immediately transfer it to a large heatproof bowl and let it cool.

Once the browned butter has cooled slightly, add the brown sugar and beat for a few minutes. Add the eggs and vanilla extract and mix everything together.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter mixture and knead until smooth (the dough will be quite wet and dark, like wet sand).
Form the dough into large balls (you can use a 3-tbsp ice cream scoop) and place them on parchment-lined baking sheets. These cookies, like traditional coyotes, will spread a little when baked, so don't place more than 6 on a standard large baking sheet.
Bake the cookies for 14-16 minutes, or until they are puffy, cracked, and slightly risen. Transfer the cookies from the baking sheet to a wire rack or a sheet of parchment paper and let cool.

Categories:

recipe / Appetizers / Snacks / Mexican cuisine

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