Cochitos, marranitos, puercitos, whatever you want to call them, they are delicious.
Yield: 16 4-5 inches each
Bake: 13 min
1/4 cup shortening
1 1/4 cup brown sugar
1 1/2 tsp vanilla
1 1/2 tsp cinnamon
1 1/2 tsp baking soda
1 cup molasses
1/4 cup milk
5-6 cups all purpose flour
1 egg for egg wash
Preheat oven to 350f. Line baking sheets with parchment paper.
In mixer bowl, cream together brown sugar and shortening.
Add in vanilla, cinnamon and baking soda.
Add egg and molasses. Stir in milk.
Add in flour 1 cup at a time, you will use about 5-5 1/2 cups of flour. The dough should be thick enough to roll out.
Working with 1/2 of the dough, roll out onto floured counter 1/4 inch and use a pig shaped cutter to cut and place on baking sheet 2 inches apart. I’ve made these with a 5 inch pyrex bowl to cut out into circles, in case you do not have a pig cutter.
Gather pieces, reroll and place onto sheets. Continue with the rest of the dough. If using circles-I end up with 16, when using a 4 inch pig cutter-I end up with 20.
Using a pastry brush, brush the tops of cookies to remove excess flour.
In a small bowl, beat egg. Brush the tops of each cookie with egg wash.
Bake for 13 – 15 minutes. Transfer to a wire rack to cool immediately.
For colored topping, add 2-3 drops of food color + 1 tbsp flour. For chocolate topping add 2 tbsp baking cocoa + 1 tsp vanilla.
Combine yeast and water and set aside for 10 min. In a Large bowl, min sugar and shortening until well blended. Add in eggs and salt. Add yeast water alternating with flour. Dough will be thick and not sticky, add flour as needed. Turn onto floured counter and knead a few times. Place dough into a well oiled bowl, cover an let rise 1hr.
Line 2 large baking sheets with parchment paper. Scoop out dough and drop onto 2 baking sheets, 6 mounds each . About 4 tbsp or a small palm size. Cover and let rise 1hr.
Preheat oven to 325 degrees F. In a mixing bowl, mix shortening and sugar. Add powdered sugar and 2 tsp vanilla, slowly add flour until thick and creamy. At this point you can add baking cocoa and vanilla or food coloring and flour. Divide topping mixture into 12 sections. Working with one section at a time. Roll between 2 small sheets of parchment paper to about 1/4 inch thick or enough to fit on top of dough. score topping with a knife (I use a tomato-onion holder slicer) and place on top of dough. Continue with rest of topping.
The closest to those pink sugar cookies from the bakery.
Growing up in Guadalupe, Az. we had Flores Bakery within walking distance. When I went to the Mexican bakery and couldn’t decide what to get, the pink fluffy crackly looking cookie was my favorite. These cookies are the closest to what I remember from the panaderia.
Yield: 3 dozen (3 1/2 inch cookies)
Rest: 1 hr
3/4 tsp salt
1 tsp baking powder
2 tsp baking soda
4 1/2 cups all purpose flour
1 3/4 cup shortening
1 1/2 cup sugar
2 tsp vanilla
few drops red food color
decorating sugar crystals
In a mixing bowl whisk together salt, baking powder, baking soda and flour, set aside.
In another large bowl cream together shortening and sugar. Add vanilla, eggs and food color. When mixture is creamy, add the flour mixture slowly, mixing well. Dough will be thick. Cover with plastic wrap and refrigerate 1 hr.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place decorating sugar in a small bowl. Roll 1/4 cup of dough (about 2oz) into a ball, roll top in sugar and place on baking sheet sugar side up. Place about 2 inches apart. Flatten each ball slightly with palm of hand. I bake about 8 on each sheet.
Bake 12-14 minutes. Let cookies rest on baking sheet for 5 minutes then transfer to wire rack to cool. Repeat with rest of dough.
Do you remember this cookie from the Flores Bakery? Do you have a recipe that’s closer to the original? I would love the recipe. Keep me in mind.