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Brown Butter Coyotas #CookbookSpotlight

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Brown_Butter_CoyotasBrown_Butter_Coyotas (6)Oh, my. I could have eaten the whole bowl of this outrageously delicious cookie dough. But I’m glad I didn’t. These Brown Butter Coyotaswere just as wonderful baked as unbaked…chewy, caramelly with a subtle cinnamon undertone. You’ve never heard of coyotas? Well, like with Meghan Micozzi’s Leek and Mushroom Migas, I learned a new foodie term and fell in love with another Southwest dish. This comes from Megan’s new cookbook, The New Southwest, and is worth the cost of the cookbook alone.

The_New_Southwest_cover

Well now I can educate you. Coyotas are a Mexican sugar cookie that’s flatter and larger than a typical cookie. Made with brown sugar instead of white sugar, and the addition of  lard or vegetable shortening is more traditional than butter. But Meghan’s twists made them new, modern and spectacular. Butter replaced lard provided a wonderful flavor booster, plus browning the butter added that certain je ne sais quoi, an underlying nuttiness. And if I had done a little research on canela before jumping into the recipe, I would have realized it’s a Mexican term for cinnammon…but not the cassia cinnamon we’re used to in the states but more like the milder Ceylon version with a subtle hint of citrus…which I’m certain I have in my spice drawer. But regular old cinnamon was still wonderful in these cookies…so don’t fret, just try them!

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Brown Butter Coyotas

Ingredients

Recipe courtesy of Megan Micozzi from her The New Southwest cookbook

  • 1 cup unsalted butter (I used salted and eliminated the salt below)
  • 2 cups dark brown sugar (I used light brown sugar and added 2 tablespoons molasses)
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoons ground canela or cinnamon (I used cinnamon)
  • 1/2 teaspoon salt (eliminate if using salted butter)

Instructions

  1. Preheat oven to 350º.
  2. To brown the butter, place it in a large, heavy-bottomed pan over medium heat. (If possible, it is ideal to use a pan with a light-colored interior in order to best monitor the progress of the butter as it browns.) The butter will foam turn yellow and eventually brown; be sure to stir it regularly in order to keep the milk solids, which may pop and crackle as the butter cooks, from settling to the bottom of the pan. Once the butter is a deep brown color and has a strong nutty aroma, immediately pour it into a large heatproof bowl to cool.
  3. After the browned butter has cooled slightly, add the brown sugar and beat together for just a few minutes. Add the eggs and vanilla extract and continue to mix just until incorporated.
  4. Whisk the flour, baking soda, canela (or cinnamon), and salt together in a medium bowl. Add the dry ingredients to the butter mixture, mixing just until a uniform dough has formed (this dough is quite damp and dark, closely resembling wet sand).
  5. Shape dough into large balls (a-3 tablespoon self ejecting scoop works really well here) and arrange on parchment-lined baking sheets. These cookies, just like traditional coyotas, are designed to spread quite a bit as they cook so don’t put any more than six at a time on a standard large baking sheet.
  6. Bake cookies for 14-16 minutes or until they are spread, cracked and slightly puffed. Remove cookies from the baking sheet to a rack or sheet of parchment paper and set aside to cool.

Yield: approximately 18 large cookies

Total time: about 1 hour

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

47 comments on “Brown Butter Coyotas #CookbookSpotlight”

  1. You had me at browned butter and cinnamon, Liz. 😀

  2. I love the look of these cookies, and I can never resist brown butter with cinnamon!

  3. Can’t go wrong with plate size cookies-sounds great:@)

  4. Thank you for the education about coyotes, Liz…Equally important appreciate the recipe for the great looking and undoubtedly tasty cookies =)

  5. Baking with brown sugar and cinnamon are two of my favorite things. These cookies sound delicious. Fun that the book is teaching you new things and providing wonderful recipes!

  6. My kind of cookie. Thanks for the lesson, Liz. I learn so much from you. 🙂

  7. These cookies are gorgeous. There’s nothing I like better than a large cookie. I will have to look for that cinnamon 🙂

  8. Lizzy,
    Thanks for sharing this wonderful recipe. I learned about a new food type, too, Coyatas. Browned butter and cinnamon are the best, especial coyotas siize.

  9. Hey Iowa Girl, these are something we midwesterners never tried (or, even knew about). This is my kinda cookie and I think grandchildren Emma and Clara will love these also. I’ll use the Vietnamese cinnamon we picked up in Seattle. Coyotas, Migas, nouveau southwest…………I am channeling Georgia O’Keefe.

  10. Making these today, but they won’t look as perfect as yours!

  11. Oh my my my! These look and sound fabulous, Liz! Almost like a sugar, molasses and snickerdoodle all in one! I love that large flat look of them! And I always prefer a chewy cookie to a crunchy one! Looks like a wonderful cookbook! : )

  12. That’s it. I need to get this cookbook! Everything you and the other bloggers make from it are incredible! These giant, gorgeous cookies are calling my name!

  13. I saw the word coyotas and had to check this out! I love them! But I’m not sure these are the same ones I grew up eating. The ones that I know about have a piloncillo filling inside which is like brown sugar filling. Either way these cookies look so delicious!

  14. Liz, I had never heard of Coyotas before – these cookies sound amazing, I love their rich, brown buttery color – too tempting not to try out the recipe!

  15. These look like the kind of cookie that I would loose control over 🙂 A tall glass of cold milk and a stack of these would be heavenly.

  16. These are some of my favorite type of cookies, Liz – yours turned out just beautifully!

  17. Now that is a beautiful cookie, and you hit all my favouraite flavours! I’ve not heard of these either but by the looks of the recipe I’m sure it will undoubtedly rush to the top of the favourites list! I bought some Moroccan cinnamon and was surprised at how mild the cinnamon flavour was, I was disappointed because I love the heat that North American cinnamon brings. I am book marking this one for sure. Now I’m off to oggle you soufflé!

  18. Oh yes, I was relieved to read I’m not the only one that may prefer the dough to the final cookie! 😉

  19. That cookie dough sounds AMAZING–and the cookies look almost as good 😉 anytime brown butter is involved I’m a happppyyy lady!

  20. I have never heard of “coyotas” but these look really good!

  21. I would probably eat the entire batch of cookie dough before getting to eat any of these delicious cookies!!

  22. These look glorious! I love cookies where the batter is as good as the baked cookie.

  23. I am making these cookies now and they smell so good . I can’t wait to try these 🙂

  24. I need to get my hands of that book, love Meagan’s site, and these cookies are just awesome! So gorgeous with brown butter!

  25. I am saving this for the holiday cookie baking! They look so thin and crunchy!

  26. No, I’ve never heard of coyotas. And they look really big. And really good. It always amazes me how cookie dough is almost as good as the baked cookie! xx

  27. A huge cinnamon sugar cookie!? With browned butter!? Sign me up.

  28. I have never heard of these cookies before, Liz. LOL re being so tempted by the cookie dough…it must have been something else! 😉

  29. they look like yummy cookies!

  30. Oh boy – one of my problems with making cookies is that I eat WAY too much of the dough, so after reading your comment, these might be quite dangerous for me. O.K.- I’ll just eat half of the dough and bake the other half. 🙂

  31. So this is a new recipe we had never heard about!! Guess you learn something new everyday!! These coyotas look amazing.. So want to try them!!!

  32. These are some amazing cookies, I thought they were pancakes at first glance!

  33. Wow, these cookies sound amazing! I’ve never heard of Coyotas but I can never turn down a chewy, caramel, cinnamon cookie! Love how gorgeous they look!

  34. Loving all these recipes that I’m seeing around for Scarletta Bakes cookbook! These cookies look delicious and beautiful! Cannot wait to buy her cookbook!

  35. You learn from the author and we learn from you. This sounds like a book that I should add to my collection. Great holiday cookie!

  36. Giant cookies full of butter? Send a stack my way, please! I can’t wait to get my hands on this cookbook soon!

  37. These look and sound fantastic! Bookmarking!

  38. These cookies look incredible. Bookmarking the recipe.

  39. After reading two such terrific reviews on these cookies I will definitely have to try them! I love the deep flavor of brown sugar and molasses so I know they’d be delicious.

  40. These cookies are gorgeous! You got them to be such a uniform shape…very impressed! These sound tasty 🙂

  41. I’ve been in cookie mode for the last couple of days and when I saw these cookies over at Yummy’s I just knew I had to check them out. She was right, they sure look sweet and crisp just the way I like my dunking cookies, lol…

    Thanks for sharing, Liz…

  42. Interesting recipe, I like the beautiful golden color the cayotas have. Since I love canela, I now this will be a delightful dessert for me.

    Have a wonderful evening 🙂

  43. A great find on the cookie front and one I’d like to try.. They look delish

  44. Hi there I just popped over from Yummy Chunklet’s blog to see the recipe and needless to say I’ve saved it into my favourites ! Interesting what you say about the cinnamon and the link to Sri Lankan cinnamon as I have two varieties in jars in my kitchen – one is the outer bark, much darker and tougher and rougher in both texture and flavour and I use this kind in savoury dishes. The inner bark is much lighter, more delicate in texture and sweeter and I use this is sweet dishes (I freshly grind it )

  45. Never heard of these – They look amazing 🙂

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