Marranitos (Little Pig Cookies)


(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.

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 egg
1/4 cup milk
6 cups flour

Egg wash
1 egg

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.


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