A google search of this group shows a Spanish language recipe for
coyotas, which are a sort of 2-layer Mexican cookie made with flour,
baking powder, a lot of butter and crushed piloncillo is mixed with
the flour and more of the crushed piloncillo is between the two
layers, which are then pinched together in a greased mold and baked in
the oven.

Is there really a big difference between molded piloncillo and brown
sugar?

It just seems like brown sugar would be easier to use.

"The Galloping Gourmand" > wrote in message
ps.com...
> A google search of this group shows a Spanish language recipe for
> coyotas, which are a sort of 2-layer Mexican cookie made with flour,
> baking powder, a lot of butter and crushed piloncillo is mixed with
> the flour and more of the crushed piloncillo is between the two
> layers, which are then pinched together in a greased mold and baked in
> the oven.
>
> Is there really a big difference between molded piloncillo and brown
> sugar?
>
> It just seems like brown sugar would be easier to use.
>
Piloncillo has a slightly bitter background taste, not really apparent, but
missing in regular packaged brown sugar. For sure the brown sugar is easier
to use.