Marranitos (Mexican Pig-Shaped Cookies) Recipe

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Most Helpful Positive Review

Jun 10, 2008

I love these cookies! The second time I made them I altered the recipe just a bit, which really made them incredible: 1)I added 1 tsp of ground ginger as suggested. 2)I thought these were a tad too molasses-y, so I used 3/4 cup molasses and 1/4 cup honey. 3)To make the dough a little less crumbly and easier to roll out, I upped the milk to 1/3 cup. 4) I like them to be a little thicker, so I rolled the dough out to 1/2 inch thickness. Also, my pig cookie cutter was much smaller than the traditional, so this recipe made 4 dozen cookies, and I baked them for 12 minutes (you don't want to overbake). Delicious!

—Grasshopper

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Most Helpful Critical Review

Apr 23, 2008

the taste was good. But they where kind of dry. I don't know if I did something wrong.

—cakewitch85

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19 Ratings

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Jun 02, 2009

Love these cookies! Great flavor -- even better than the bakery's version. However, based on the "too dry" remarks from several of the reviewers, I only used about 5 cups of flour. Basically, I just added flour until the dough pulled away from the bowl.

—dena0206

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Apr 14, 2008

They tasted exactly like the puerquitos that my parents used to buy me as a child from our local panaderia (bakery). My one suggestion is to adjust the baking time if you dont have the marranito/puerquito cookie cutter. this cookie cutter is slightly larger then your average large cookie. I used a large tulip cookie cutter (b/c its what i had) and the first batch hardened to much, and they were okay, but they defintely didnt have that authentic marranito texture. So I lowered the timed by 3-4 mintues. Its also important to roll the batter into the right thickness...enjoy!

—MrsZuniga

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Mar 19, 2010

These were great! The dough was crumbly so I kept having to add shortening...i almost gave up. I'm glad I didnt! They are sooo good!

—munkee

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Feb 10, 2009

I do have to give everyone a warning about this recipe! When you bake these babies, keep them out from your kids sight. They will ruin dinner. My brother visited from Houston and said these taste so much better than the bakeries there! Thanks so much!

—Rosie A

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Feb 09, 2011

These turned out well but I found the dough a little difficult to work with. I did end up using the full six cups of flour. 1/2 Molasses and 1/2 honey and dark brown sugar. I also added a little orange zest for additional flavor. I had a 3.75" pig cookie cutter and baked them for 12 minutes. I would go a little less next time so they are a bit softer. The centers were soft but the feet were crunchy. Good dunkers for hot tea. The Mexican guys at work really liked them. I would make them again.

—RODANEE

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Nov 30, 2009

I made these last Christmas and my family loved them. They looked and tasted just like the bakery. The only thing is that they were a little hard. I suggest using more shortening.

—mbdan2

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Nutrition

Calories
359 kcal
18%

Carbohydrates
73 g
24%

Cholesterol
29 mg
10%

Fat
4.7 g
7%

Fiber
1.5 g
6%

Protein
6.2 g
12%

Sodium
151 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marranitos (Mexican Pig-Shaped Cookies)

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 359
Calories from Fat: 42

% Daily Value *
Total Fat 4.7g 7 %
Saturated Fat 1.2g 6 %
Cholesterol 29mg 10 %
Sodium 151mg 6 %
Potassium 415mg 12 %
Total Carbohydrates 73g 24 %
Dietary Fiber 1.5g 6 %
Protein 6.2g 12 %
Sugars 30.4g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 10 %
Iron 36 %
Thiamin 41 %
Niacin 34 %
Vitamin B6 12 %
Magnesium 24 %
Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.