Coyotas Cookies from Sonora

Ingredients:

• 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)

Preparation:

1. Heat 100 grams of piloncillo sugar in 1 cup of water until completely dissolved. Remove from heat and let cool.
2. 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.
3. 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.
4. Cover with a towel and leave for 30 minutes.
5. Preheat oven to 200°C.
6. 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.
7. 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.
8. 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.