Instructions: Beat the butter in a mixing bowl until fluffy, adding the brown sugar, egg, vanilla and coffee. The mixture will look curdled.

Stir together the flour, salt, ginger and cinnamon until well-blended. Stir the baking soda into the molasses, which will become a bit foamy. This technique gives the cookies their distinctive texture.

Using an electric mixer, beat the molasses into the sugar mixture. Add the flour mixture, 1 cup at a time, until the dough is well blended. Divide the dough in half, flatten into a disk, and wrap in plastic wrap. Chill for at least 2 hours to make dough easier to handle.

Preheat the oven to 375 degrees. Roll out a portion of the dough to 1/2 inch thick on a floured surface. Cut into piglets or use any large animal cutter, at least 4 by 3 1/2 inches. Remove the dough scraps and chill before rerolling.

Carefully place the cookies on a parchment paper-lined baking sheet. Brush with the egg glaze. Bake for 10 to 12 minutes. Do not overbake - puerquitos are meant to be soft. Cool on racks.

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