PIGGY COOKIES

PIGGY COOKIES

I love my piggy cookies.  There fun to make and really fun to eat.  And I the reason I think they're called piggy cookies well, because you can't stop eating them. This is a excellent recipe to make with kids. And it's so easy you can do it with your eye closed practically.

OVEN AT 400 for 10 to 12 minutes.  If the cookies are smaller, use less time and watch them. Larger maybe a little bit longer again watch them.

INGREDIENTS:
2 Cups All purpose flour
1 1/2 Teaspoons Unsweetened Cocoa Powder
1/2 Cup packed dark brown Sugar
4 Teaspoons Baking Powder
2 Teaspoon Cinnamon
1 Stick of butter cut in to chunks.  1 stick equals 4 oz or 1/2 cup.
1/3 Cup milk (Add one tablespoon at a time)
1/2 Teaspoon Vanilla Extract.

FOR FROSTING
5 to 6 Table Spoons of Powdered Sugar
1 Teaspoon of vanilla extract.  Mix in very well.
Milk add one teaspoon at a time and stir until you get a thick past, then add one more teaspoon.  The mixture should be a tad runny, but still thick.

METHOD OF PREPARATION:

You will need a cookie cutter, if you have a piggy shaped cutter great, if not any will do.  I use a three inch round.  I like my piggy cookie big.  And you will need a cookie baking tray.

FIRST: 
Mix really well the flour, baking powder, cocoa, and dark brown sugar in a large bowl.   Next add the chopped butter and time to get your hand into the mixtuer.  Squish the butter to incorporated it in.  So Squish, squish, squish until you can't find anything more to squish and the flour looks mealy.   Next add the teaspoon of vanilla extract to a tablespoon of milk and add to the flour. Mix in then add another table spoon of milk until the 1/3 of milk is gone.  The dough should be moist to dry, but not wet.   Trouble shooting. If the dough is too wet add a table spoon more flour. If the dough is too dry add a half of a tablespoon of milk.   Knead well.

SECOND:   
Now on a very flour surface roll out the dough, but no a hard roll, just easy. The size and shape and thickness is up to you. No matter how you roll and cut it, it will work.  Just keep in mind you have to watch it.  The smaller some thing is the faster it will cook. The larger the longer.
Piggy cookies are kind of hard to tell when their done, because their already dark. Poke the cookie with a tooth pick to check if they are done.  And it's okay to take one out, cut it into four quarters and test it.    After they are done cooking cool all the cookies on a cookie rack. When they're cooled add the frosting on top with a pastry brush.  Add one layer, let dry then add another layer. You can add as many layers as you want.  And make sure you have some paper towel underneath the cookies, because the frosting will drip.


Enjoy with a cool glass of milk or hot coffee and tea.