Best Marranito Cookies Recipe By Tasty Recipes
AUTHENTIC MEXICAN MARRANITOS (MOLASSES GINGERBREAD PIGS)
Moist and rich-tasting beneath a glossy, ever-so-slightly flaky top. Not quite cookie, not quite cake. 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. Baking soda is the leavening agent, and it's the variation in the amount used that makes some bakeries' pigs fatter than others. In Mexico, bakers take piloncillos -- unrefined brown sugar pressed into small cone shapes -- and boil the sugar with just enough water to make their own molasses syrup, which is then added to the dough for the little pigs. Then the dough is rolled out and cut with pig-shaped cookie cutters about the size of a medium-size grown-up's hand. (4.5") *This recipe is from Fort Worth baker Marco Rangel, and is used for the molasses pigs he sells at his bakery, the Panaderia San Marcos. 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.
Provided by GeeWhiz
Categories Dessert
Time 30m
Yield 15 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 361, Fat 4.7, SaturatedFat 1.4, Cholesterol 25.4, Sodium 151.8, Carbohydrate 73.4, Fiber 1.5, Sugar 30.5, Protein 6.2
MARRANITOS (PIG PAN DULCE)
These Marranitos deliciously melt in your mouth while you taste the warm spices and a rich piloncillo flavor. Chewy, crispy, and downright addictive, these bad boys are as easy as they are delicious.
Provided by Ana Frias
Categories Dessert
Time 42m
Number Of Ingredients 11
Steps:
- In a heavy medium saucepan add the piloncillo, water and ground cinnamon. Over medium high heat, bring the water to a boil, stirring the piloncillo often until it has melted. Lower the heat to a gentle boil and cook until the syrup has thickened, about 10 minutes. Remove from heat and set aside to cool.
- In a large mixing bowl, add the flour, yeast, baking powder, baking soda and salt. Whisk to combine ingredients.
- Place the flour on a clean work surface and make a nest.
- Add the egg, vegetable oil, vanilla and cooled piloncillo to the center of the well. Use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a ball.
- Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel wet, but stick with it! It might not feel like it's going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth.
- Note: If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it's too sticky, dust more flour onto your work surface. Shape the dough into a flat square disk, wrap in plastic wrap, and and refrigerate the dough for 30 minutes.
- Preheat oven to 350 F.
- Line 2 large baking sheets with parchment paper and set aside.
- Lightly flour a clean surface and roll out the dough to ¼ inch thick. With a pig shape cookie cutter, cut out cookies and transfer to the prepared baking sheet.
- Bring together the scraps, re-roll the dough and cut out more cookies.
- In a small bowl, beat the remaining egg with one tablespoon of water. Then brush over the cookies lightly.
- Bake for 10-12 minutes, or until the edges are golden brown. Let the marranitos cool before serving.
Nutrition Facts : ServingSize 1 pig, Calories 238 kcal, Carbohydrate 32 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 265 mg, Fiber 1 g, UnsaturatedFat 7 g
MARRANITOS (MEXICAN PIG-SHAPED COOKIES)
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.
Provided by Mayson
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 73 g, Cholesterol 25.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 151.1 mg, Sugar 30.4 g
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