A soft, spicy gingerbread cookie commonly found in Mexican bakeries and supermarkets throughout the Southwest. These are also known as "Cochinitos."

Makes about 2 1/2 dozen

3 cups all-purpose flour
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon white pepper
1/2 cup butter
1/2 cup brown sugar
1/2 cup sour cream
1 egg
1/4 cup honey
1/4 cup molasses
1 teaspoon vanilla extract

Glaze
1 egg white
1 tablespoon water

Preheat oven to 350 degrees F. Grease a cookie sheet/

Sift together the flour, ginger, cinnamon, baking soda, salt, cloves and pepper into a bowl.

Cream together butter and sugar. Add the sour cream, egg, honey, molasses and vanilla extract. Stir in the dry ingredients. The dough should be fairly moist. Cover the dough, and refrigerate for 1 to 2 hours.

Roll the dough out and cut with a pig-shape cookie cutter. After putting cookies on prepared cookie sheet, brush with glaze made by mixing egg white with water. Bake for 10 to 12 minutes.