Mi Huerta Market
By Sarah Chovanetz
Just in time for fall and the holidays, we at Mi Huerta wanted to share another fantastic traditional Mexican recipe that is perfect for any occasion. Even though this recipe is not the original from Mexico, it is extremely similar and the outcome is just as delicious. You see, the people of Mexico pride their hard work and honor their beloved recipes and do not always share their secrets. This keeps their recipes authentic and sacred. With that said, this next recipe is a replica of one of the most common and beloved recipes found in Mexico and is still very popular today. The cookies taste like no other out there and to prove it, they have a very special and memorable name. They are called Marranitos, in other words, “Mexican Pig-shaped Cookies”. These adorable cookies are often soft and warm but can also be made crunchy. The recipe shared below is for the softer version because who doesn’t love ‘melt in your mouth’ warm, moist and soft cookies? Especially with a warm hot cup of coffee or even hot chocolate as the temperature gets much cooler, sign me up! And the best part is, you’ll be making Authentic Mexican Marranitos using our very own Mi Huerta Piloncillo. The brown, unrefined sugar adds just what the little piggies need in order to become an immediate favorite! These cookies are the perfect snack to put on your table and a fun idea for Halloween!
SOFT MARRANITO COOKIES WITH PILONCILLO:
• 125 grams of grated piloncillo (Use our Mi Huerta Piloncillo***)
• 1/2 cup of water
• 1 cinnamon stick
• 3 cloves
• 1 star anise
• 1 all spice
• 300 grams of all-purpose flour (2 cups plus extra to work the dough)
• ¾ teaspoon of baking soda
• ¼ teaspoon of salt
• 80 grams of vegetable shortening (5 tablespoons)
• 2 eggs for dough + 1 for glaze
Makes approximately 10 cookies using the original cookie cutter or 20 using a small cookie cutter.
** The dough is a very soft dough and you will need to add extra flour while you knead it to give it the consistency of a dough for soft breads.
1. Break apart the Mi Huerta Piloncillo into smaller pieces and place in a small casserole. Add the water, cinnamon, cloves, and anise.
2. Place on medium heat until the Mi Huerta Piloncillo completely dissolves and has been reduced to syrup. Set aside to cool. Once cooled, strain and save for later.
3. In a large bowl, combine the flour, baking soda, salt, and vegetable shortening and mix well.
4. Add the two (2) eggs and mix thoroughly.
5. Add the syrup to the dough and mix evenly.
6. Now, knead the dough a bit by hand (you will probably have to add some extra flour).
7. Store in a plastic bag and refrigerate for at least 3 hours.
8. Once the dough has been refrigerated, it is time to cut the little piggies. There are two options for doing this:
8A. First Option: On a cookie sheet that has been greased with butter (or in my case covered with wax paper), spread out and flatten the dough with the rolling pin. Now cut the little piggies with the cookie cutter and remove the excess dough from the cookie sheet, leaving only the cookies.
8B. Second Option: Spread out and flatten the dough on another surface (I cut the plastic bag in half and use that); cut the Marranitos out with the cookie cutter and carefully transfer them onto the cookie sheet. Transferring the cookies isn’t that hard (it’s kind of like making tortillas by hand) but you must remember to be gentle since the dough is vey soft.
9. Continue like this until you’ve used up all of the dough. (second option may be easier).
10. When you have finished cutting out all of the cookies, brush them with some of the lightly beaten egg.
11. Place them in a 350°F oven for 15 to 20 minutes. (Remember to check them right after the 15 minutes since not all ovens are the same. The edges will look a little golden when the cookie is done).
Now that you have finished baking these yummy little piggies, sprinkle some cinnamon and sugar on top or dip them in warm chocolate for an extra “Wow these are soooo good” moment! These cookies really are unique and can’t be found just anywhere so please take pride in them and most importantly, ENJOY THEM!