Marranitos (or cochinos, or puerquitos, as are they are called in some Mexican-American communities) are often called Gingerbread Pigs, although they dont actually have ginger in them - and no cinnamon either. In fact, established marranitos accomplish their delicious spicy-brown goodness from molasses. This recipe is a trans-pecos region variation, it uses the non-traditional accessory of cinnamon. You may point toward to plan as well as adding a bit of dry arena ginger, and you may use a milk wash on the other hand of an egg wash.
The ingredient of Marranitos (Mexican Pig-Shaped Cookies)
- 1u2009u00bc cups packed brown sugar
- u00bc cup shortening
- 1 egg
- u00bc cup milk
- 1u2009u00bd teaspoons vanilla extract
- 1u2009u00bd teaspoons baking soda
- 1u2009u00bd teaspoons sports ground cinnamon
- 1 cup unsulfured molasses
- 6 cups all-purpose flour
- 1 egg, beaten
The instruction how to make Marranitos (Mexican Pig-Shaped Cookies)
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets once parchment paper.
- In a large bowl, cream together brown sugar and shortening until smooth. blend in 1 egg, milk, and vanilla until smooth. toss around in the baking soda, cinnamon, and molasses. mixture combination in flour until the dough is stiff ample plenty to roll out.
- Roll dough out on the order of a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart not far off from the prepared baking sheets. Brush the long-lasting beaten egg higher than 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.
Nutritions of Marranitos (Mexican Pig-Shaped Cookies)
calories: 358.7 caloriescarbohydrateContent: 73 g
cholesterolContent: 25.1 mg
fatContent: 4.7 g
fiberContent: 1.5 g
proteinContent: 6.2 g
saturatedFatContent: 1.2 g
servingSize:
sodiumContent: 151.1 mg
sugarContent: 30.4 g
transFatContent:
unsaturatedFatContent:
