Right before Christmas, Allison sent me an inquiry as to whether we carried Canela, Mexican Cinnamon (aka Ceylon Cinnamon). Delighted to hear from my dear old friend, Yes, was the answer!
As it turns out, Allison was on the hunt for the ingredients to a Mexican cookie, called Piggies.
A real Mexican treat, a well made Piggie is practically impossible to find anywhere in the US, outside of LA. With this prospect in mind, Allison thought…whipping-up a batch would make a great holiday surprise her husband. (How nice is that?)
As we can see, the cookies were a major hit! Who knew, heaven would be discovered in New Jersey!
One of the cool things about this recipe is the use of ingredients: Mexican cane sugar, Piloncillo and Ceylon Cinnamon.
The rich dark cane sugar lends the recipe depth while the perfumed lighter taste of the cinnamon lends a touch of polish.
Aromatic, chewy and sweet, this cookie is perfect with a tall cold glass of leche or a nice hot cup of coffee.
As we were walking through the recipe and chatting about food, Allison and I got to talking about cooking and painting.
“In my studio, we tend to use cooking analogies when we paint”
As Allison and I were chatting, we realized there was a lot of overlap with how we created “things”.
Both cooking and painting are sensory experiences that seem to have a lot in common. As, Allison pointed-out
“paint can be gooey and buttery”, so it feels a lot like cooking when you work with it.
Or, who hasn’t felt just a tad artsy when a pretty plate of nicely dressed summer vegetables comes together?
For example, we both use layering: the painter to achieve color and effect the cook to accent, contrast or build nuanced flavor.
We both used specific techniques to achieve a particular effect: for Allison careful preparation of the canvas is critical to creating the right surface for the paint. For spice blends, codifying “order of addition” of a blend’s ingredients can be a major determinate of the flavor profile.
After a few minutes, it was pretty clear that in either expression: panting or cooking, a clear grasp of technique, a systematic approach to problem solving and a commitment to one’s point of view liberates the work to stand on its own.
As real friends are apt to do,we realized our approach to our craft came from a similar mind set. In order to improve, you really need to keep an open mind, experiment and welcome new ideas. Plus, there’s that other element of practice, which is the joy of doing something you love!
Thanks Allison for a nice set of photos and an interesting conversation!
AND… my apologies for taking an age and a half to post your interview.
Our Palette to Palate Category is an interview series with artists who cook. If you would to contact Allison, please send your email to kf@julietmae.com and we will be happy to it send along.
PIGGIES (as sourced from Pati’s Mexican Table )
Makes 30 medium sized cookies (with aprox 4″ cookie cutter)
- INGREDIENTS
- 12 oz piloncillo, chopped or grated, or substitute for 1 3/4 cup packed brown sugar
1 true or Ceylon cinnamon stick, 2″ to 3″ length.
2 sticks or 1 cup unsalted butter at room temperature
2 tablespoons honey
4 1/4 cups all purpose flour, may need a bit more
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
2 eggs at room temperature, lightly beaten
Butter to grease cookie/baking sheet
2 to 3 tablespoons all purpose flour, a bit more or less, to roll out the dough
1 egg, lightly beaten to be used as glaze
Confectioner’s sugar to sprinkle on top, optional
TO PREPARE
In a saucepan, combine the grated piloncillo or dark brown sugar with the water and cinnamon.
Heat over medium heat.
Once it simmers, adjust and lower heat to keep it at a low-medium simmer for about 15 minutes,
or until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick.
You should have now about 1 1/4 cups piloncillo liquid. Add the butter and the honey into the
hot liquid, and stir until it dissolves.
In a mixing bowl, mix the flour, baking powder, baking soda and salt. Make a whole in the center and pour
the piloncillo mixture. With a spatula mix it all together in a circular motion until it is well incorporated.
Lightly beat 2 eggs and incorporate them into the dough. The dough will be sticky and gooey.
Place enough plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula,
push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 3 hours to overnight.
When ready to make the cookies, preheat oven to 375 degrees. Grease a couple cookie/baking sheets with
butter. If using one sheet you may need to do a couple batches.
Remove dough from the refrigerator. On a counter top, sprinkle a couple tablespoons of flour.
Rub a bit of flour on the rolling pin as well. Roll dough until you have about 1/4″ thickness.
Using a piggie cookie cutters (or other shapes,but then you may need to change the name!),
press down on dough,moving a bit on the counter top, to make it easier to lift the shaped dough.
Place Piggies on the baking sheet as you shape them along. Gently brush cookie tops with the lightly beat egg.
Roll the extra already used dough, wrap with plastic wrap, and place in the freezer for at least 10 minutes before
using again, or it will be too soft and sticky. Repeat to make remaining cookies.
Bake cookies in the middle rack of the oven anywhere from 7 to 9 minutes.
Remove from the oven and place on a cooling rack. You may sprinkle confectioner’s sugar on top.
Keep them covered so they remain soft. Great with a tall glass of milk or hot cup of coffee.



















