
How To Make Marranito Cookies
Bite into the crumbly goodness of marranito cookies. These pig-shaped treats with the perfect hint of sweetness are best paired with milk or coffee.
Serves:
Ingredients
- 1½cupsbrown sugar,piloncillo or dark
- ½cupwater
- 2cupsall purpose flour,plus more for dusting
- 1tspbaking powder
- ¼tspkosher salt
- 2tbspcinnamon
- 4tbspunsalted butter,room temperature
- 1tsporange zest
- 1tspvanilla extract
- 2large eggs,divided
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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Add the piloncillo and water to a small saucepan over medium heat and cook for 10 minutes until the sugar is completely dissolved and big brown bubbles form. Remove from the heat and set aside to cool.
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Sift the flour, baking powder, salt, and cinnamon into a large bowl.
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Add the butter and mash into the flour with a fork until combined. Add the orange zest and stir to incorporate.
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Push the dry ingredients to the sides of the bowl to make a well. Add the vanilla, 1 egg, and cooled piloncillo syrup to the center.
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Using a fork, slowly mix the dry ingredients into the center until everything is evenly combined.
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Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
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Lightly flour a clean surface and roll out the dough to a rectangle about ¼-inch thick. Re-roll any dough scraps and cut out more cookies.
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Using a 2½-inch pig cookie cutter, cut out cookies and transfer them to the prepared baking sheet.
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Beat the remaining egg, then brush over the cookies.
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Bake for 8 to 10 minutes or until the edges are golden brown. Let the cookies cool before serving.
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Enjoy!
Nutrition
- Calories:Â 97.57kcal
- Fat:Â 2.43g
- Saturated Fat:Â 1.36g
- Trans Fat:Â 0.08g
- Monounsaturated Fat:Â 0.66g
- Polyunsaturated Fat:Â 0.20g
- Carbohydrates:Â 17.48g
- Fiber:Â 0.64g
- Sugar:Â 8.87g
- Protein:Â 1.66g
- Cholesterol:Â 20.59mg
- Sodium:Â 43.93mg
- Calcium:Â 32.93mg
- Potassium:Â 32.77mg
- Iron:Â 0.70mg
- Vitamin A: 22.97µg
- Vitamin C:Â 0.14mg
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