These delicious cookies are also known as
Puerquitos. They are reminiscent of gingerbread and are a traditional Mexican
pan dulce. Living in the Southwest we are able to buy these in the bakeries, but
they really are so much better when they're homemade.
1 1/4 cups packed, grated piloncillo or brown sugar
1/4 cup vegetable shortening
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 1/2 teaspoons vanilla extract
1 cup unsulphured molasses
1/4 cup milk
6 cups all-purpose flour
Heat oven to 350 degrees F.
In a large mixing bowl, stir together brown sugar, shortening, baking
soda, cinnamon, ginger and vanilla extract until the mixture forms a firm
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.
Prep time: 15 mins | Cook
time: 17 mins | Total time: 32 mins