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Marranitos (Little Ginger Pigs)

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“These pig shapped cookies are very popular in all the Mexican bakeries here around Texas. They taste similar to gingerbread, but with a more dense texture. They are one of my favorite breakfast treats with a cup of coffee or a tall glass of milk. This recipe was printed in the Houston Chronicle and comes from a cookbook written by Melissa Guerra, called "Dishes From the Wild Horse Desert".”
READY IN:
45mins
SERVES:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the piloncillo in a small saucepan with 1 cup water, star anise, and cinnamon.
  2. Bring to a boil, then reduce the heat and simmer for 2 minutes.
  3. Remove saucepan from heat and allow to cool completely, stirring the mixture as it cools so that the sugar dissolves.
  4. Preheat the oven to 400°F.
  5. Whisk together cloves, ginger, flour, baking powder, salt, and sugar in a large mixing bowl.
  6. Mix in the shortening (or lard) and strain the piloncillo syrup in until the mixture comes together to form a dough.
  7. Divide the dough in half.
  8. Working with half the mixture at a time, roll out to 1/3-inch thickness and cut out with a pig-shaped cookie cutter.
  9. Place the cookies to an ungreased baking sheet.
  10. Brush with the egg wash.
  11. Bake for 12 to 15 minutes.
  12. Cool on wire racks.

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