(Mexican Little Pig Cookies)
These are NOT actually “Little” cookies. They are bigger than your hand. But, the name means ‘little’ pig cookies. These taste so spicy and I love the texture. Almost like a gingerbread cookie, but thicker and cakey-er. I think it’s the molasses that gives it that special taste and texture. Also, the egg wash gives them a sheen on top. You can buy these cookies at almost any Mexican bakery in Texas, but it’s fun to make them sometimes, too 🙂 You can find brown sugar cones in Mexican grocery stores (like El Rancho or Fiesta, in most parts of Texas). If you can’t find a big pig cutter, you can use other cutters, of course, but you will need ‘big’ ones, because this dough is rolled to 1/4 inch, which is thicker than the average rolled cookie. Your cutter should be deep and sturdy, too. This one looks just about right. http://www.coppergifts.com/cookie-cutters/pc/Pig-Cookie-Cutter-Big-p1406.htm
1 1/4 cups brown sugar (the kind in a hard cone, if you can find it)
1/4 cup shortening
1 1/2 t. baking soda
1 1/2 t. cinnamon
1 1/2 t. vanilla
1 cup molasses
1/4 cup milk
6 cups flour
Preheat oven to 350 degrees.
In a large mixing bowl, cream brown sugar, shortening, baking soda, cinnamon and vanilla.
Mix in the molasses, egg and milk.
Gradually add the flour, mixing to form a dough.
Roll dough out to about 1/4 inch thick; cut with a large pig-shaped cutter. Place each marranito on a cookie sheet lined with parchment paper.
Beat egg in a small bowl. Brush tops of marranitos lightly with beaten egg.
Bake for 15 to 17 minutes, or until browned.