It was love at first bite when I ate that pig cookie from La Michoacana. Out of curiosity I searched the Internet for Mexican panaderia items and came to learn the pig is more lovingly known as a marranito.
Marranito in Spanish literally translates to “little pig.” Basically the Mexican version of a gingerbread boy, although there’s no ginger — only molasses — in the recipe. A little less sweet and a little more spicy than any molasses cookie you’re probably used to, these cookies are moist and rich with a shimmering flaky top.
I gave these to the kids in my family, and they seemed to be a hit. Actually I have no idea if they liked them, since we were already stuffed full of Christmas supper and sweets — hopefully I was successful!
Mexican Marranitos [makes 15 large cookies]
1 1/4 c packed dark brown sugar
1/4 c lard or vegetable shortening [trans-fat free Crisco if you can find it!]
1 1/2 t baking soda
1 1/2 t cinnamon
1 1/2 t vanilla extract
1 c unsulfured dark molasses
1 egg, plus 1 egg beaten for egg wash
1/4 c milk
6 c all-purpose flour
Preheat oven to 350° F. Line a cookie sheet with parchment paper.
In a large mixing bowl or the bowl of your stand mixer with the paddle attachment, stir together brown sugar, lard, baking soda, cinnamon and vanilla until the mixture forms a firm paste. Add, mixing after each addition until blended, the molasses, 1 egg and milk. Gradually add the flour, mixing to form a dough.
Roll dough to about a 1/4″ thickness. Cut with a large pig-shaped cutter [or any other shape you have] — to prevent sticking, dip the cutter into flour before cutting out cookies. Place each marranito on the lined cookie sheet.
Using a pastry brush, paint tops of marranitos lightly with the beaten egg. Bake for 15 to 17 minutes, or until browned.
we love your cookies they are yummy! thankyou for giving them to us!
These look adorable!!! I’ve never made pan dulce, but am thinking of tackling this recipe. Great pic!