Coyotas Cookies from Sonora

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 10

The Mexican state of Sonora is considered the birthplace of the delicious pastry called coyotes—a hybrid of a cookie and a pastry. Traditional coyotes baked in Sonora consist of two layers of cookie dough sandwiching a delicious brown sugar filling called piloncillo. The piloncillo gives coyotes a pleasant caramel flavor, which is what makes these cookies so beloved. Bake coyotes at home and enjoy them with a glass of warm milk, just like the Mexicans do.

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:

450 g piloncillo sugar (chopped, or 1 3/4 cups dark brown sugar and 2 tablespoons molasses)
1 and 1/4 cups water (warm)
1 kg of premium flour
1/4 teaspoon salt
500 g lard (coarsely chopped, or cooking fat)
25 g yeast (powder)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat 100 grams of piloncillo sugar in 1 cup of water until completely dissolved. Remove from heat and let cool.
Place 1 kg of flour, salt, and fat in the bowl of a stand mixer. Mix with the paddle attachment on low speed until the mixture reaches a grainy consistency with small pieces of fat.

Add the yeast, remaining water, and piloncillo dissolved in water. Continue whisking until thoroughly combined and the dough forms.

Remove the dough from the mixer bowl and continue kneading with your hands for 3 minutes until it becomes soft and non-stick.
Cover with a towel and leave for 30 minutes.
Preheat oven to 200°C.
Mix 350 g of piloncillo with 10 g of flour. Divide the dough into 45 g portions. Form into balls and roll them out with a rolling pin. Transfer half of the circles to parchment-lined baking sheets.
Place 1 tablespoon of the flour and piloncillo mixture in the center of each dough circle. Top with the remaining circles and seal the edges by pressing them in a circle with a fork.
Bake for 30-40 minutes until golden brown.

Remove the finished coyotes from the oven, transfer them from the baking sheets and let them cool.