MARRANITOS

Ingredients

• 3.5 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt (fine sea salt)
• 1 teaspoon Baking Soda (not baking powder)
• 1.5 teaspoons Ground Cinnamon
• 0.5 teaspoon Ground Ginger
• 0.25 teaspoon Ground Anise (optional)
• 0.5 cup Piloncillo (evaporated cane sugar) (packed, shaved with a knife)
• 1 Large Egg (room temperature, for dough)
• 3 tablespoons Evaporated Milk or Whole Milk
• 1.75 teaspoons Vanilla Extract (pure vanilla)
• 2 tablespoons Unsalted Butter (softened at room temperature)
• 0.66 cup Molasses (dark unsulphured)
• 1 Large Egg (for egg wash) (beaten)

Instructions

1. Combine Dry Ingredients

   In a small bowl whisk together the all‑purpose flour, salt, baking soda, ground cinnamon, ground ginger, and ground anise until evenly distributed.

   Time: PT5M

2. Prepare Wet Ingredients

   In a large mixing bowl add the shaved piloncillo, room‑temperature egg, evaporated milk, vanilla extract, softened butter, and molasses. Mix until the piloncillo is fully dissolved and the mixture is smooth.

   Time: PT7M

3. Form the Dough

   Gradually add the dry‑ingredient mixture to the wet mixture, stirring with a whisk or wooden spoon until a sticky dough forms. If the dough feels too wet, add a tablespoon of flour at a time until it holds together.

   Time: PT5M

4. Chill the Dough

   Shape the dough into a ball, wrap tightly in plastic cling film, and refrigerate for 2 to 3 hours (about 2½ hours).

   Time: PT2H30M

5. Roll Out the Dough

   Generously flour a clean work surface and your rolling pin. Roll the chilled dough to about ⅓‑inch thickness, dusting with flour as needed to prevent sticking.

   Time: PT10M

6. Cut the Cookies

   Press the pig‑shaped cutter into the rolled dough, lift the shapes, and place them onto a parchment‑lined baking sheet. Reroll any scraps and repeat until all dough is used.

   Time: PT5M

7. Egg Wash

   Beat the second large egg and brush the tops of the cut cookies with the egg wash for a glossy finish.

   Time: PT2M

8. Bake

   Preheat the oven to 350°F (177°C). Bake the cookies for 13–15 minutes, or until the edges are set and the tops are lightly golden.

   Time: PT15M

   Temperature: 350°F

9. Cool

   Remove the cookies from the oven, let them sit on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.

   Time: PT15M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

25 g

Fat

5 g

Fiber

1 g