Recipe

Mexican Wedding Cookies

Name: Mexican Wedding Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 15 servings
Ingredients: 1 ¼ cups packed brown sugar; ¼ cup shortening; 1 egg; ¼ cup milk; 1 ½ teaspoons vanilla extract; 1 cup unsulfured molasses; 1 ½ teaspoons baking soda; 1 ½ teaspoons ground cinnamon; 6 cups all-purpose flour; 1 egg, beaten

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. The flavor comes from the molasses. This recipe is a trans-pecos region variation which uses the non-traditional addition of cinnamon.

Prep 20mCook 15mTotal 35mServes 15

Ingredients

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Instructions

1
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2
Beat brown sugar and shortening together in a large bowl with an electric mixer until smooth. Beat in 1 egg, milk, and vanilla until smooth. Stir in molasses, baking soda, and cinnamon. Mix in flour until the dough is stiff enough to roll out.
3
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 tops of the cookies with beaten egg.
4
Bake in the preheated oven until risen and edges are lightly browned, about 15 to 17 minutes. Cool briefly on cookie sheets; serve warm or transfer to a wire rack to cool completely.

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