-
-
My review
Marranitos (Mexican Pig-Shaped Cookies)
nmcowgirl
"Marranitos (or cochinos, or puerquitos, as are they are called in some Mexican-American communities) are often called 'Gingerbread Pigs,' although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. This recipe is a trans-pecos region variation, it uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger, and you may use a milk wash instead of an egg wash."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 359 calsOriginal recipe yields 15 servings (15 large cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 359 calories; 4.7 g fat; 73 g carbohydrates; 6.2 g protein; 25 mg cholesterol; 151 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3136 Ratings
-
-
-
-
-
Most helpful positive review
6/10/2008
I love these cookies! The second time I made them I altered the recipe just a bit, which really made them incredible: 1)I added 1 tsp of ground ginger as suggested. 2)I thought these were a t...
Most helpful critical review
4/23/2008
the taste was good. But they where kind of dry. I don't know if I did something wrong.
Most helpful
Most positive
Least positive
Newest
6/10/2008
I love these cookies! The second time I made them I altered the recipe just a bit, which really made them incredible: 1)I added 1 tsp of ground ginger as suggested. 2)I thought these were a t...
6/1/2009
Love these cookies! Great flavor -- even better than the bakery's version. However, based on the "too dry" remarks from several of the reviewers, I only used about 5 cups of flour. Basically, ...
4/11/2008
They tasted exactly like the puerquitos that my parents used to buy me as a child from our local panaderia (bakery). My one suggestion is to adjust the baking time if you dont have the marranito...
2/9/2011
These turned out well but I found the dough a little difficult to work with. I did end up using the full six cups of flour. 1/2 Molasses and 1/2 honey and dark brown sugar. I also added a little...
3/18/2010
These were great! The dough was crumbly so I kept having to add shortening...i almost gave up. I'm glad I didnt! They are sooo good!
2/10/2009
I do have to give everyone a warning about this recipe! When you bake these babies, keep them out from your kids sight. They will ruin dinner. My brother visited from Houston and said these t...
11/29/2009
I made these last Christmas and my family loved them. They looked and tasted just like the bakery. The only thing is that they were a little hard. I suggest using more shortening.
9/18/2010
So, i didnt happen to have a pig shaped cookie cutter lying around, so i used the basis of this recipe for drop cookies! Well, i only used 3.75 cups of flour rather than 6, and 3/4 cup of molass...