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. The flavor comes from the molasses. This recipe is a trans-pecos region variation which uses the non-traditional addition of cinnamon.
Ingredients
- ¼ cups packed brown sugar: 1 piece
- shortening: 0.25 cup
- egg: 1 piece
- milk: 0.25 cup
- ½ teaspoons vanilla extract: 1 piece
- unsulfured molasses: 1 cup
- ½ teaspoons baking soda: 1 piece
- ½ teaspoons ground cinnamon: 1 piece
- all-purpose flour: 6 cups
- egg: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
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Beat brown sugar and shortening together in a large bowl with an electric mixer until smooth. Beat in 1 egg, milk, and vanilla until smooth. Stir in molasses, baking soda, and cinnamon. Mix in flour until the dough is stiff enough to roll out.
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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 tops of the cookies with beaten egg.
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Bake in the preheated oven until risen and edges are lightly browned, about 15 to 17 minutes. Cool briefly on cookie sheets; serve warm or transfer to a wire rack to cool completely.
