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
MARRANITO COOKIES RECIPE BY TASTY
Here's what you need: piloncillo, water, all purpose flour, baking powder, kosher salt, cinnamon, unsalted butter, orange zest, vanilla extract, large eggs
Provided by Frank Tiu
Categories Bakery Goods
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Add the piloncillo and water to a small saucepan over medium heat and cook for 10 minutes, until the sugar is completely dissolved and big brown bubbles form. Remove from the heat and set aside to cool.
- Sift the flour, baking powder, salt, and cinnamon into a large bowl.
- Add the butter and mash into the flour with a fork until combined. Add the orange zest and stir to incorporate.
- Push the dry ingredients to the sides of the bowl to make a well. Add the vanilla, 1 egg, and cooled piloncillo syrup to the center. Using a fork, slowly mix the dry ingredients into the center until everything is evenly combined.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
- Lightly flour a clean surface and roll out the dough to a rectangle about ¼ inch (6 ½ mm) thick. Re-roll any dough scraps and cut out more cookies.
- Using a 2½-inch (6 ½ cm) pig cookie cutter, cut out cookies and transfer to the prepared baking sheet.
- Beat the remaining egg, then brush over the cookies.
- Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool before serving.
- Enjoy!
Nutrition Facts : Calories 90 calories, Carbohydrate 15 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 5 grams
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 & 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 (LITTLE GINGER PIGS)
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".
Provided by Kim D.
Categories Breakfast
Time 45m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Place the piloncillo in a small saucepan with 1 cup water, star anise, and cinnamon.
- Bring to a boil, then reduce the heat and simmer for 2 minutes.
- Remove saucepan from heat and allow to cool completely, stirring the mixture as it cools so that the sugar dissolves.
- Preheat the oven to 400°F.
- Whisk together cloves, ginger, flour, baking powder, salt, and sugar in a large mixing bowl.
- Mix in the shortening (or lard) and strain the piloncillo syrup in until the mixture comes together to form a dough.
- Divide the dough in half.
- Working with half the mixture at a time, roll out to 1/3-inch thickness and cut out with a pig-shaped cookie cutter.
- Place the cookies to an ungreased baking sheet.
- Brush with the egg wash.
- Bake for 12 to 15 minutes.
- Cool on wire racks.
Nutrition Facts : Calories 103.9, Fat 4.1, SaturatedFat 1.2, Cholesterol 7, Sodium 104.7, Carbohydrate 14.6, Fiber 0.5, Sugar 1.7, Protein 1.9
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- Add the piloncillo and water to a small saucepan over medium heat and cook for 10 minutes, until the sugar is completely dissolved and big brown bubbles form. Remove from the heat and set aside to cool.
- Add the butter and mash into the flour with a fork until combined. Add the orange zest and stir to incorporate.
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