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"."
 
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Ready In:
45mins
Ingredients:
13
Serves:
30

ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=http://onecookbookatathyme.wordpress.com/>http://onecookbookatathyme.wordpress.com/</a></p> <p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=85654>Cookin_Kit</a>) and I used to help my Mom (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=124343>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=202688>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm a co-host with <a href=http://www.recipezaar.com/browse/getchef.zsp?id=21399>Karen From Colorado</a> in the <a href=http://www.recipezaar.com/bb/viewforum?f=37>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. 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