Marranitos (Mexican Pig-Shaped Cookies)

Marranitos, or "Little Piggies," are a beloved type of Mexican pan dulce that brings warmth and nostalgia to the table. Known for their molasses-rich flavor and soft texture, these pig-shaped cookies are a staple in Mexican bakeries. Prepare to immerse yourself in a baking journey that celebrates a rich cultural tradition!

Ingredients

• 🥣 3 cups flour
• 🥄 3⁄4 teaspoon baking soda
• 🍚 1⁄2 cup sugar
• 🥚 1 egg
• 🍯 1⁄2 cup piloncillo (melted) or molasses
• 🧈 2 tablespoons shortening
• 🍦 3⁄4 teaspoon vanilla extract
• 🥛 1/3 cup evaporated milk (or your preferred milk)

Instructions

1- Preheat the Oven:

• Start by preheating your oven to 385°F (196°C).

2- Prepare Piloncillo Syrup:

• If you're using piloncillo, combine it with a little water in a saucepan. Heat on high until the sugar dissolves and forms a syrup. Allow it to cool before using.

3- Mix Dry Ingredients:

• In a large bowl, combine the flour, baking soda, and sugar.

4- Combine Wet Ingredients:

• In the bowl of a stand mixer, add the whisked egg, melted piloncillo syrup or molasses, and shortening. Mix on low speed until well incorporated.

5- Integrate Dry Mixture:

• Gradually add the dry ingredients to the wet mixture, continuing to mix on low speed. Add the vanilla extract and evaporated milk, mixing until the dough is smooth and cohesive. Be cautious not to strain your mixer.

6- Knead the Dough:

• Transfer the dough to a floured surface and knead by hand until smooth. Roll out the dough to about 1⁄4 inch thickness.

7- Shape the Marranitos:

• Use a pig-shaped cookie cutter to cut out cookies from the dough. Gather the dough scraps, knead again, roll out, and continue cutting until all dough is used.

8- Prepare Baking Sheet:

• Line a half-sheet pan with parchment paper and lightly grease it with shortening.

9- Arrange Cookies:

• Place the pig-shaped cookies on the prepared baking sheet, leaving about 1⁄4 inch between each one as they will expand slightly during baking.

10- Egg Wash:

• In a small bowl, whisk one egg with 1 teaspoon of evaporated milk. Brush this mixture over the top of each cookie.

11- Bake:

• Bake the cookies in the preheated oven for 15 minutes, or until they are lightly browned and firm to the touch.

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: Approximately 18-24 cookies, depending on size.
Equipment: Mixing bowl, stand mixer, rolling pin, pig-shaped cookie cutter, parchment paper, half-sheet pan.

Cooking Tips:

• Ensure the piloncillo syrup is cool before adding to the mixture to prevent cooking the egg.
• If you don't have a pig-shaped cutter, any similarly sized cutter will work.

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Marranitos (Mexican Pig-Shaped Cookies)