Make the piloncillo syrup: If the piloncillo is in one large piece, try to break into chunks so that it will dissolve more easily; if it is too hard to break, leave it whole, but realize that it will take longer to break down.
Put the piloncillo into a saucepan with the water, cinnamon, cloves, star anise, and allspice berries. Place the pan on the stove over low heat for 20 minutes or so, until the piloncillo is completely dissolved and has formed a light syrup.
Remove the syrup from the stove and allow it to come to room temperature. Once cooled, strain it and discard the whole spices.
Prepare the dough: In a medium-sized bowl stir together the flour, baking soda, and salt. Add the lard or vegetable shortening and mix well, using a wooden spoon and rubber scraper. Add 3 of the eggs and the piloncillo syrup and continue to stir with both utensils until well combined.
Cover the bowl and refrigerate the dough for at least 8 hours (or up to 2 days).
Cut and bake your cookies: Preheat oven to 350F/ 180C. Prepare a couple of cookie sheets by greasing and flouring them or lining them with parchment paper.
Break the other egg into a small cup and beat it with a fork until the white and yolk are well mixed. You’ll use this to “varnish” the unbaked cookies.
Take about a fourth of the dough out of the fridge and roll it out on a floured surface to about ¼ inch thick. Use cookie cutters or a sharp knife to cut out the traditional large pig shapes or another shape. Place shapes on the prepared baking sheet. Work slowly and patiently, as dough will be soft and you will need to be careful with it.
Once cookies are on the baking sheet, brush each one with a little of the beaten egg.
Bake the cookies until they have browned and the egg “varnish” on them has turned shiny, 20 to 30 minutes, depending on cookie size. Remove them from the oven and transfer to a wire rack or a flat surface covered with paper towels to cool.
Continue this process until you run out of dough, making sure to allow baking sheets to cool between uses.
Serve your piggy cookies with hot chocolate, hot coffee, or cold milk. Eat them plain or top with jelly, butter, or peanut butter. Store leftover pieces tightly covered.
Mexican Piggy Cookies https://comboplate.net/mexican-piggy-cookies/