MARRANITOS (MEXICAN PIG-SHAPED COOKIES)
Marranitos (or cochinos, or puerquitos, as are they are called in some Mexican-American communities) are often called 'Gingerbread Pigs,' although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. This recipe is a trans-pecos region variation, it uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger, and you may use a milk wash instead of an egg wash.
Provided by Mayson
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 73 g, Cholesterol 25.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 151.1 mg, Sugar 30.4 g
COCHINITOS DE HOJALDRE
Steps:
- Roll out the puff pastry dough on a lightly floured surface to about 1/4 inch thick. Cut out ten 6-inch circles and place on parchment-lined baking sheets. Gather the scraps together by placing them on top of each other, overlapping a bit to stick them together (don't form into a ball!). Roll the top lightly to smooth and even it out.
- Whip the pastry cream until smooth and divide among 5 of the circles, leaving some room around the edges. Lightly beat the egg yolks with a fork and brush along the edges. Place the remaining 5 circles on top and press tightly along the edges to seal.
- Cut out five 2-inch circles for the noses and make two little holes with a toothpick or skewer; attach the noses to the tops of the pastries with some of the egg yolk. To make the ears, cut out 10 circles that are a bit smaller than the nose and pull one side slightly so they are a bit pointy, giving them a bit of movement. Seal with some egg yolk. Refrigerate while you preheat the oven.
- Preheat the oven to 375°F.
- Mix the remaining egg yolks with the milk and brush the tops of the pastries. Bake until the tops and bottoms are golden, 20 to 30 minutes. Let cool for a few minutes on the baking sheets, then transfer to wire racks to cool completely.
- To decorate, spread a little circle of the melted white chocolate to make eyeballs, allow to set, and then put a smaller circle of melted dark chocolate on top of the white to make the center of the eye. Play around and have some fun giving the piggies a personality of their own. (You can put the chocolate in separate plastic syringes or squeeze bottles and put them in the microwave for a few seconds to melt, then squeeze the chocolate onto the pastries.)
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