Marranito Cookies Recipe By Tasty

MARRANITOS (MEXICAN GINGERBREAD PIGS)

Steps:

• Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.
• In the bowl of a stand mixer, cream butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk and vanilla extract. Mix together until smooth.
• In a separate large bowl, add the flour, ground ginger, baking soda and cinnamon. Mix together to combine.
• Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl.
• Transfer the dough onto a lightly floured surface and roll out to 3/8 inch thickness (or a little less than 1/2 inch). Use a pig shaped cookie cutter like this one to cut into pigs. Place pigs 1 1/2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
• In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.
• Bake for 10 to 12 minutes, until the edges are lightly browned.

MARRANITOS (MEXICAN PIG-SHAPED COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out.
• Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
• Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.

AUTHENTIC MEXICAN MARRANITOS (MOLASSES GINGERBREAD PIGS)

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, stir together brown sugar, shortening, baking soda, cinnamon and vanilla until the mixture forms a firm paste.
• Add, mixing after each addition until blended, 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.
• In a cup or small bowl, beat egg; Using a pastry brush, paint tops of marranitos lightly with beaten egg.
• Bake for 15 to 17 minutes, or until browned.

MARRANITOS (LITTLE GINGER PIGS)

Steps:

• Place the piloncillo in a small saucepan with 1 cup water, star anise, and cinnamon.
• Bring to a boil, then reduce the heat and simmer for 2 minutes.
• Remove saucepan from heat and allow to cool completely, stirring the mixture as it cools so that the sugar dissolves.
• Preheat the oven to 400°F.
• Whisk together cloves, ginger, flour, baking powder, salt, and sugar in a large mixing bowl.
• Mix in the shortening (or lard) and strain the piloncillo syrup in until the mixture comes together to form a dough.
• Divide the dough in half.
• Working with half the mixture at a time, roll out to 1/3-inch thickness and cut out with a pig-shaped cookie cutter.
• Place the cookies to an ungreased baking sheet.
• Brush with the egg wash.
• Bake for 12 to 15 minutes.
• Cool on wire racks.

MARRANITO COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Add the piloncillo and water to a small saucepan over medium heat and cook for 10 minutes, until the sugar is completely dissolved and big brown bubbles form. Remove from the heat and set aside to cool.
• Sift the flour, baking powder, salt, and cinnamon into a large bowl.
• Add the butter and mash into the flour with a fork until combined. Add the orange zest and stir to incorporate.
• Push the dry ingredients to the sides of the bowl to make a well. Add the vanilla, 1 egg, and cooled piloncillo syrup to the center. Using a fork, slowly mix the dry ingredients into the center until everything is evenly combined.
• Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
• Lightly flour a clean surface and roll out the dough to a rectangle about ¼ inch (6 ½ mm) thick. Re-roll any dough scraps and cut out more cookies.
• Using a 2½-inch (6 ½ cm) pig cookie cutter, cut out cookies and transfer to the prepared baking sheet.
• Beat the remaining egg, then brush over the cookies.
• Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool before serving.
• Enjoy!