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
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 (MEXICAN GINGERBREAD PIGS)
Marranitos (Mexican Gingerbread Pigs) are a pan dulce, or sweet bread, flavored with molasses and commonly found in Mexican bakeries. Best served with a cup of milk or coffee and eaten on weekend mornings!
Provided by Isabel Eats
Categories Dessert
Time 37m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk and vanilla extract. Mix together until smooth.
- In a separate large bowl, add the flour, ground ginger, baking soda and cinnamon. Mix together to combine.
- Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl.
- Transfer the dough onto a lightly floured surface and roll out to 3/8 inch thickness (or a little less than 1/2 inch). Use a pig shaped cookie cutter like this one to cut into pigs. Place pigs 1 1/2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
- In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.
- Bake for 10 to 12 minutes, until the edges are lightly browned.
Nutrition Facts : ServingSize 1 marranito, Calories 152 kcal, Carbohydrate 30 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 83 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 1 g
MARRANITOS & PUERQUITOS (SOFT MEXICAN GINGERBREAD PIG COOKIES)
Makes 16 Large Cookies This is the cookie cutter I used.
Provided by Esteban Castillo
Categories Dessert
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda and salt, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed for about a minute. Reduce the speed to low then slowly pour in the molasses and buttermilk. Add the eggs, one at a time, making sure that ones mixed in before adding the next. After the eggs have been mixed in, add one third of the dry ingredients, wait for it to incorporate, then add the next third, wait and then add the rest.
- At this point, the cookie dough is going to be soft, so divide your dough into 4 equal sized balls, then wrap them up with plastic wrap and place them in the refrigerator for 4 hours to chill.
- Preheat your oven to 350 degrees.
- Once the dough has chilled, roll your dough out on a well floured surface to abut a 1/2 inch thickness. Use your cookie cutter to cut out the cookies, then evenly space them on a cookie sheet lined with parchment paper. (You should be able to get 4 cookies per ball of dough) I like to dip my cookie cutter in a little bit of flour to make sure I get clean edges.
- Once you have your cookies on your cookie sheet, brush on the egg wash, and bake for 10-12 minutes, until the cookies have risen and the tops have begun to crack.
- Let your cookies cool for about 10 minutes before serving. Serve warm.
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
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- Beat piloncillo and butter together in a large bowl until combined (they won't really cream together, just beat as best as you can). Add the egg, milk, and vanilla bean paste and beat again until smooth. Add baking soda, cinnamon, ginger, molasses, and honey. Beat until well combined.
- Beat in 3 cups of the flour. Gradually add remaining flour, switching from mixer to a wooden spoon once the dough starts to become too stiff (so that you don't burn out your mixer). The dough will seem a bit crumbly, but once you've stirred in as much of the flour as you can, use your hands to quickly knead in the rest of the flour. You're looking for a dough that you're able to roll out.
- Lay a sheet of plastic wrap on the counter and turn the dough out onto it. Pull the dough together into a large disc and wrap in plastic. Refrigerate for at least 1 hour.
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4/5 (28)Estimated Reading Time 3 mins
- Whisk whole wheat flour, cinnamon, ginger, allspice, cloves, baking powder, baking soda, and 3¾ cups (469 g) all-purpose flour in a medium bowl. Using an electric mixer on medium-high speed, beat 6 Tbsp. butter, ½ cup (100 g) granulated sugar, and half of salt in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 3 minutes. Add 1 egg and 1 tsp. vanilla; beat to combine. Add agave and beat just until smooth. Reduce speed to low, add half of dry ingredients (if you have a scale, use it!), and beat to combine, scraping down sides of bowl as needed. Dough will be slightly sticky. Wrap in plastic; pat into a square about ¾" thick. Chill at least 3 hours and up to 1 day.
- Clean bowl and beaters. With mixer on medium-high speed, beat piloncillo, remaining salt, and remaining 6 Tbsp. butter, scraping down sides of bowl as needed, until light and creamy, about 3 minutes. Add 1 egg and remaining 1 tsp. vanilla; beat until combined. Add molasses and beat until smooth. Reduce speed to low; beat in remaining dry ingredients, scraping down sides of bowl as needed. Wrap in plastic; pat into a square about ¾" thick. Chill at least 3 hours and up to 1 day.
- Place racks in upper and lower thirds of oven; preheat to 350°. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray. Cut both doughs into about ¾" pieces. (Don’t worry about being super precise; spots will look better if pieces are different shapes and sizes.) Arrange about half of brown and white dough pieces, touching and alternating colors, in an even layer on a lightly floured piece of parchment. (Chill remaining dough while you work.) Roll out ¼" thick. Punch out cookies with lightly floured cutter and transfer to prepared baking sheets, spacing ¾" apart. Arrange scraps in a single layer so they are touching and cover with plastic; chill 10 minutes if soft. Roll out scraps and cut out more pigs. Repeat with remaining dough and scraps.
- Beat remaining egg and remaining 1 tsp. granulated sugar in a small bowl. Using your finger, rub egg on brown spots only (egg will darken the spots) and along edges of cookies. Sprinkle sanding sugar or sprinkles along the edges of cookies, gently pressing into dough to adhere. Chill 10 minutes.
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- Break apart the piloncillo into smaller pieces and place in a small casserole. Add the water, cinnamon, cloves, and anise.
- Place on medium heat until the piloncillo completely dissolves and has been reduced to syrup. Set aside to cool. Once cooled, strain and save for later.
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- Place the piloncillo, water, cinnamon sticks and star anise in a pot. Over medium- low heat simmer until the piloncillo has completely melted — stir often to help it along (or you can use grated piloncillo if desired). Keep a close eye on the pot because it can quickly boil over if the heat is too high. If your syrup is bubbling a lot turn the heat down and keep an eye on it. Once the piloncillo has melted, simmer for 10 minutes on very low heat. Remove from heat, set aside to cool.
- While you wait for the syrup to cool, place 1.5 cups of the all purpose flour in a bowl and mix the baking soda, baking powder and salt until well combined. Then add the shortening or solid coconut oil and either with your hands or a pastry cutter, mix it into the flour until you have small crumbs.
- Next remove the cinnamon stick and the star anise from the syrup and carefully pour in 1 cup into a measuring cup — you will have extra syrup and don’t discard it. Once measured out pour the syrup into the flour mixture and stir until well combined. You’ll have a very wet mixture and that’s okay, now add the whole wheat flour into the mixture and stir until well combined. OK, now depending on how humid your kitchen is you may or may not need to add a little more flour into the mixture to get a dough that comes together easily but isn’t too dry. Alternatively some may need to add a bit more syrup to the mixture to get a wet enough dough. Either way please add either the flour or syrup just a tablespoon at a time. Once the dough comes together you can procced.
- Heat the oven to 375℉ or 190℃ and lightly grease or line a baking sheet with baking paper and set aside. Lightly dust your work surface with some flour and roll out the dough to half an inch thick then use your cookie cutter to cut out the cookies — so that the dough doesn’t stick to the cutters you can dip them into a little flour to coat them. Place each cut out cookie onto the baking sheet and continue until you’re done. Brush each cookie with the egg wash then bake in the centre of your oven for 8-10 minutes — they should still feel soft to the touch and be a darker golden brown colour —keep an eye on them so they don’t burn because they bake fast.
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