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Combine piloncillo, water, and cinnamon in a sauce pan over medium heat. Bring to a simmer and stir occasionally.
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Once the piloncillo dissolves, lower the heat to keep it at a medium-low simmer for 15 minutes (it will thicken to a light syrup consistency).
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Remove pan from the heat. Remove and discard cinnamon stick. Add butter and honey into the hot liquid and stir until melted and combined.
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Whisk together flour, baking powder, baking soda and salt in a large bowl. Make a well in the center and pour in the liquid mixture.
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Stir until it is well incorporated. Beat 2 eggs and stir into the dough. The dough will be sticky and gooey.
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Place plastic wrap in the bottom of a mixing bowl with extra hanging on the sides.
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With a spoon or your hand, push the dough onto the plastic wrap and up the side of the bowl.
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Wrap the dough with the plastic wrap and refrigerate overnight.
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Preheat oven to 375 degrees. Line baking sheets with parchment or non-stick liner.
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Make an egg wash by beating remaining egg with about 1 teaspoon of water.
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Lightly dust work surface and rolling pin with flour. Divide dough in half.
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Roll out half the dough to 1/4-inch thickness. Cutout cookies with cutters pressing down on the dough and moving it slightly to make it easier to lift the cut dough.
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Place cookies 1-inch apart on baking sheets. Gently brush tops of cookies with egg wash.
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Bake cookies for 7 to 9 minutes, until cookies are just beginning to turn light brown around the edges.
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Cool cookies on the baking sheet for 1 minute then transfer cookies to a wire rack and cool completely.
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Repeat steps with remaining dough. You can gather up excess dough after cutting the cookies, shape into another disk, and roll out for more cookies.
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Cool baking sheets completely between batches.
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Dust top of cookies with confectioners sugar.