"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." — nmcowgirl
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1 1/4 cups
packed brown sugar
1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
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!
the taste was good. But they where kind of dry. I don't know if I did something wrong.
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.
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!
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Marranitos (Mexican Pig-Shaped Cookies)
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 42
These addictive cookies are soft and just right for decorating.
Vanilla pudding mix is the easy secret to making these rich-tasting cookies.
These sugar cookies stay puffy and moist even when cool.