Mexican Marranitos

Availability: In stock

Yield : 2-3 Dozen Cookies*
INGREDIENTS

Special Tools: Pig Shaped Cookie Cutter


For the dough:
  • 3 1/2 cups flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 3/4 cup packed brown sugar
  • 6 tablespoons unsalted butter
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup unsulfured molasses

For the egg wash:
  • 1 egg
  • 2 tablespoons water

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Directions

Additional Info
Prep Time: Active: 25 minutes; Inactive: 1 hour
Cook Time: 10-12 minutes
Level: Easy
Yield : 2-3 Dozen Cookies*
INSTRUCTIONS
  • Sift together the flour, cinnamon, ginger and baking soda in a large bowl; set aside.
  • In the bowl of an electric mixer, beat brown sugar and butter on medium speed until combined and fluffy, about 2 minutes.
  • Add the egg and vanilla; beat 1 minute.
  • Add 1/2 of the flour mixture, then the molasses.
  • Slowly add the remaining flour and continue beating until a soft dough has formed, 3 to 4 minutes.
  • Remove dough from mixer bowl; slightly knead by hand, then divide in half.
  • Shape each half into a disk and wrap in plastic.
  • Refrigerate at least one hour or up to overnight.
  • Preheat oven to 350⁰F.
  • Line 2 baking sheets with parchment paper; set aside.
  • Prepare the egg wash by whisking together the egg and water; set aside.
  • Remove 1 dough disk from refrigerator.
  • On well-floured surface, roll dough out to 1/4-inch thickness.
  • Use cookie cuter to cut pig shapes; transfer to prepared baking sheets, about 1/2-inch apart.
  • Collect scraps and re-roll up to two times.
  • Repeat with remaining dough.
  • Brush each cookie with egg wash, then bake 10-12 minutes. Immediately transfer to cooling rack and let cool completely.

Helpful Hint: As soon as the cookies are cooled, keep them in a food storage bag or airtight container. This will keep them from hardening up.

*NOTE: yeild will vary based on cookie cutter size.

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