Marranitos (Little Ginger Pigs) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 30 |
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These pig shapped cookies are very popular in all the Mexican bakeries here around Texas. They taste similar to gingerbread, but with a more dense texture. They are one of my favorite breakfast treats with a cup of coffee or a tall glass of milk. This recipe was printed in the Houston Chronicle and comes from a cookbook written by Melissa Guerra, called Dishes From the Wild Horse Desert . Ingredients:
10 ounces piloncillo |
1 cup water |
2 pieces star anise |
1 mexican cinnamon stick |
1/2 teaspoon ground cloves |
1 tablespoon ground ginger |
4 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
4 ounces vegetable shortening or 4 ounces lard |
1/4 cup granulated sugar |
1 egg, whisked with |
1 tablespoon water, for egg wash |
Directions:
1. Place the piloncillo in a small saucepan with 1 cup water, star anise, and cinnamon.
2. Bring to a boil, then reduce the heat and simmer for 2 minutes.
3. Remove saucepan from heat and allow to cool completely, stirring the mixture as it cools so that the sugar dissolves.
4. Preheat the oven to 400°F.
5. Whisk together cloves, ginger, flour, baking powder, salt, and sugar in a large mixing bowl.
6. Mix in the shortening (or lard) and strain the piloncillo syrup in until the mixture comes together to form a dough.
7. Divide the dough in half.
8. Working with half the mixture at a time, roll out to 1/3-inch thickness and cut out with a pig-shaped cookie cutter.
9. Place the cookies to an ungreased baking sheet.
10. Brush with the egg wash.
11. Bake for 12 to 15 minutes.
12. Cool on wire racks.
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