Cochinitos (piglets)

Combine orange zest, cinnamon sticks, orange juice and brown sugar in a small saucepan. Bring mixture to a boil, stirring, until sugar dissolves. Remove pan from heat and let stand until cool. Strain mixture through a fine sieve set over a small bowl, reserving syrup and discarding the cinnamon sticks and orange zest. Thoroughly stir together the flour, baking powder and baking soda. Place shortening in a large mixing bowl and beat with an electric mixer until light and fluffy. Beat in cooled syrup and vanilla until blended. Gradually beat in flour mixture. If the mixer motor labors, stir in remaining dry ingredients with a large wooden spoon. Divide dough in half and wrap each half in waxed paper or plastic wrap. Refrigerate for about 1 1/2 hours. (If refrigerated longer, let the dough warm up again slightly before rolling. To prepare for baking, preheat the oven to 375 degrees F. Grease several baking sheets. Working with one dough half at a time, roll out on a lightly floured surface to a 1/4 inch thickness. Lift dough and dust rolling pin with flour several times to prevent sticking. Cut out piglets using a pig-shaped cutter. Using a spatula, transfer the cookies to baking sheets, spacing about 1 1/4 inches apart. Gather and re-roll any dough scraps and continue cutting out cookies until all the dough has been used. Repeat process with second half of dough. In a small bowl, combine granulated sugar and ground cinnamon and mix well. Sprinkle cookies lightly with cinnamon sugar. Place in the center of the oven and bake for 9 to 10 minutes or until light brown all over and slightly darker at edges. Remove baking sheets from oven and let stand for about 3 minutes. Then transfer cookies to wire racks and let stand until cooled completely. Store in an airtight container for up to a week. Freeze for longer storage. Makes about 35 3 1/2 inch piglets.