By 4Susan on October 26, 2006
Photo by coolbee
Photo by coolbee
"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."
Serving Size: 1 (1591 g)
Servings Per Recipe: 1
"These cookies were so easy to make! If you're looking for a fun baking project for kids, this would be perfect :D I'm giving the recipe 4 stars because I took other reviewers' advice and made a few alterations: I added 1 tsp ginger and 1/2 tsp ground anise, I upped the milk to 1/3 C, and I reduced the molasses to about 3/4C. They're delicious, although I think next time I'll add a touch more spice because the molasses flavor was still quite pronounced. I also might try sprinkling coarse sugar on top after doing the egg wash for some crunch and extra sweetness. I will definitely be using this recipe for gingerbread men come Christmastime! Thanks for sharing!"
"Great recipe - the taste is unmistakeably 'marranito'! I had a bit of trouble with the texture though. It was way too dry (I didn't judge well while adding the flour) and I had to add more milk and knead and knead to get it to come together. So they were even more dense than usual! But I think some minor tweaking (maybe also some additional baking soda) and this is going to become a family favorite. My husband had never had them and was thoroughly impressed!"
"This recipe is great. I grew up eating Marranitos as a child and had a favorite bakery version that included anise seeds. I added 1/2 tsp ground anise seeds, and they were perfect. These were the closest in flavor to the Marranitos I remember. No problem with sticking if you use silicone baking sheets."
"These are NOT marranitos but are more like gingersnaps. The recipe also has too much flour and should be lowered to 4 1/2 to 5 cups. The cookies are hard not soft like marranitos."
"I love this recipe. I'm so glad I found it. I looked all over the internet and I'm glad I found yours . They came out beautiful and tasted just like the bakery. We didnt have a Pig cookie cutter so we used a huge dino instead but it made no difference. Very easy to make. I highly recommend ! and Ive made them twice for my family."
"My husband is hispanic and he LOVED these...he said they tasted just like the ones from the mexican bakeries back home. Definately worth it."
"These were terrific and tasted every bit as delicious as what we can get at the Mexican market. Highly recommend"
"I'm so glad I found this recipe! I love marranitos and now I can make them myself. These do taste like they are from the bakery. I just made them for a family gathering but since everyone was so full they took them to eat in the morning with coffee so I'm waiting to here what they had to say. There are a few things I would definitely suggest that were not mentioned in the recipe. First, roll the dough to 1/2 thickness and use the egg wash! the first batch came out crunchy with a matte look. I also had to reduce the baking time to about 12 mins. Lastly use parchment paper!! I didn't have any so I used wax paper and had to carefully peel the paper off the cookies. Thanks so much for posting!!"