Marranitos Recipes

AUTHENTIC MEXICAN MARRANITOS (MOLASSES GINGERBREAD PIGS)

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, stir together brown sugar, shortening, baking soda, cinnamon and vanilla until the mixture forms a firm paste.
• Add, mixing after each addition until blended, the molasses, egg and milk.
• Gradually add the flour, mixing to form a dough; Roll dough out to about 1/4 inch thick; cut with a large pig-shaped cutter; Place each marranito on a cookie sheet lined with parchment paper.
• In a cup or small bowl, beat egg; Using a pastry brush, paint tops of marranitos lightly with beaten egg.
• Bake for 15 to 17 minutes, or until browned.

MARRANITOS

Steps:

• Place water, piloncillo, cinnamon, clove, and star anise in a medium saucepot set to medium heat. Simmer slowly and stir until the piloncillo dissolves. Continue to simmer until the mixture has the consistency of natural maple syrup. Remove from heat and let cool slightly. Strain. (For this recipe we will only be using 1/2 cup of the piloncillo syrup. You can save the rest to use later.)
• In a large bowl, combine the whole wheat and all-purpose flours, baking powder, and baking soda.
• Combine 1/2 cup of the piloncillo syrup with the melted butter and mix well.
• Pour the wet ingredients into the bowl with the dry ingredients and mix with a wooden spoon until the dough begin to comes together.
• Use your hands to incorporate the dough together and form a ball. The dough will be on the wet side. If the dough is too dry add a bit more of the piloncillo syrup.
• Cover in plastic wrap and place in the fridge for 30 - 1 hour.
• Preheat oven to 350F.
• Remove the dough from the fridge and roll out on a floured surface to 1/3 inch thickness.
• Use a large pig-shaped cookie cutter to cut out the dough and place them on a parchment-lined sheet tray.
• Reform the dough scraps into a ball and roll out again to cut out more marranitos. Repeat this process until you cannot cut out any more.
• Combine the plant milk and maple syrup in a small bowl to make your "egg wash". Brush marranitos with "egg wash".
• Bake for 12-15 minutes or until the marranitos are golden brown on the bottom.
• Remove from oven and let cool slightly.

MARRANITOS (MEXICAN PIG-SHAPED COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out.
• Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
• Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.

MARRANITO COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Add the piloncillo and water to a small saucepan over medium heat and cook for 10 minutes, until the sugar is completely dissolved and big brown bubbles form. Remove from the heat and set aside to cool.
• Sift the flour, baking powder, salt, and cinnamon into a large bowl.
• Add the butter and mash into the flour with a fork until combined. Add the orange zest and stir to incorporate.
• Push the dry ingredients to the sides of the bowl to make a well. Add the vanilla, 1 egg, and cooled piloncillo syrup to the center. Using a fork, slowly mix the dry ingredients into the center until everything is evenly combined.
• Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
• Lightly flour a clean surface and roll out the dough to a rectangle about ¼ inch (6 ½ mm) thick. Re-roll any dough scraps and cut out more cookies.
• Using a 2½-inch (6 ½ cm) pig cookie cutter, cut out cookies and transfer to the prepared baking sheet.
• Beat the remaining egg, then brush over the cookies.
• Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool before serving.
• Enjoy!

MARRANITOS (LITTLE GINGER PIGS)

Steps:

• 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.

MARRANITOS (PIG PAN DULCE)

Steps:

• In a heavy medium saucepan add the piloncillo, water and ground cinnamon. Over medium high heat, bring the water to a boil, stirring the piloncillo often until it has melted. Lower the heat to a gentle boil and cook until the syrup has thickened, about 10 minutes. Remove from heat and set aside to cool.
• In a large mixing bowl, add the flour, yeast, baking powder, baking soda and salt. Whisk to combine ingredients.
• Place the flour on a clean work surface and make a nest.
• Add the egg, vegetable oil, vanilla and cooled piloncillo to the center of the well. Use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a ball.
• Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel wet, but stick with it! It might not feel like it's going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth.
• Note: If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it's too sticky, dust more flour onto your work surface. Shape the dough into a flat square disk, wrap in plastic wrap, and and refrigerate the dough for 30 minutes.
• Preheat oven to 350 F.
• Line 2 large baking sheets with parchment paper and set aside.
• Lightly flour a clean surface and roll out the dough to ¼ inch thick. With a pig shape cookie cutter, cut out cookies and transfer to the prepared baking sheet.
• Bring together the scraps, re-roll the dough and cut out more cookies.
• In a small bowl, beat the remaining egg with one tablespoon of water. Then brush over the cookies lightly.
• Bake for 10-12 minutes, or until the edges are golden brown. Let the marranitos cool before serving.