Recipe by Kim D.
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".
Top Review by richard_brian
Being mexican this recipe is not like any marranitos I have ever eaten it had to strong a taste of ginger and the texture was not good the color was to light they are usually brown. If anyone has a good authenic marranito recipe please put it on this website thank you.
- 10 ounces piloncillo
- 1 cup water
- 2 pieces star anise
- 1 mexican cinnamon stick
- 1⁄2 teaspoon ground cloves
- 1 tablespoon ground ginger
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 ounces vegetable shortening or 4 ounces lard
- 1⁄4 cup granulated sugar
- 1 egg, whisked with
- 1 tablespoon water, for egg wash
Directions See How It's Made
- 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.