-=> Quoting Dave Drum to Jim Weller <=-

 JW> Consider SugarLike
 
 DD> only in Canadia.
 
 JW> surely somebody in the USA is making products with monkfruit

 DD> No doubt. But age-related inertia has me sticking with my "usuals".

I'm still open to trying new things. Just like Michael used to do,
if they are notable I mention them here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Cochinitos (Piglets)
 Categories: Mexican, Cookies
      Yield: 3 dozen
 
      1 lg Orange's grated zest
      2 x  4-inch cinnamon sticks
    1/4 c  Orange juice
    3/4 c  Packed light brown sugar
  2 1/3 c  All purpose or unbleached
           White flour
    1/2 ts Baking powder
    1/2 ts Baking soda
    3/4 c  Shortening or lard at room
           Temp
      1 ts Vanilla extract
           DECORATION:
      2 tb Granulated sugar
    1/2 ts Ground cinnamon
 
  Combine orange zest, cinnamon sticks, orange juice and brown sugar
  in a small saucepan.  Bring mixture to a boil, stirring, until
  sugar dissolves. Remove pan from heat and let stand until cool.
  Strain mixture through a fine sieve set over a small bowl,
  reserving syrup and discarding the cinnamon sticks and orange
  zest.
  
  Thoroughly stir together the flour, baking powder and baking soda.
  
  Place shortening in a large mixing bowl and beat with an electric
  mixer until light and fluffy.  Beat in cooled syrup and vanilla
  until blended. Gradually beat in flour mixture.  If the mixer
  motor labors, stir in remaining dry ingredients with a large
  wooden spoon.  Divide dough in half and wrap each half in waxed
  paper or plastic wrap. Refrigerate for about 1 1/2 hours. (If
  refrigerated longer, let the dough warm up again slightly before
  rolling.
  
  To prepare for baking, preheat the oven to 375 degrees F.  Grease
  several baking sheets.  Working with one dough half at a time,
  roll out on a lightly floured surface to a 1/4 inch thickness.
  Lift dough and dust rolling pin with flour several times to
  prevent sticking. Cut out piglets using a pig-shaped cutter. Using
  a spatula, transfer the cookies to baking sheets, spacing about 1
  1/4 inches apart. Gather and re-roll any dough scraps and continue
  cutting out cookies until all the dough has been used. Repeat
  process with second half of dough.
  
  In a small bowl, combine granulated sugar and ground cinnamon and
  mix well. Sprinkle cookies lightly with cinnamon sugar.  Place in
  the center of the oven and bake for 9 to 10 minutes or until light
  brown all over and slightly darker at edges.  Remove baking sheets
  from oven and let stand for about 3 minutes.  Then transfer
  cookies to wire racks and let stand until cooled completely.
  
  Store in an airtight container for up to a week.  Freeze for
  longer storage.  Makes about 36 3 1/2 inch piglets.
  
  The International Cookie Cookbook by Nancy Baggett.
  
  From: Christina Callihan
 
MMMMM                     


Cheers

Jim


... Snickerdoodle Cookie Martini? When will this madness end?

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