Marranitos Mexican Pig-Shaped Gingerbread Cookies

Directions

• 1

  Mix piloncillo and butter in a stand mixer with paddle attachment or electric mixer on medium speed, until just lightened, about 3 minutes.

• 2

  Slowly, add molasses, milk, 1 egg, vanilla, on low speed, until just combined on medium-low speed, scraping as needed.

• 3

  Meanwhile, whisk flour, cinnamon, ginger. soda and salt, until combined, in a medium bowl.  

• 4

  Add flour mixture to the mixer, scraping as needed, mix on medium-low, until just combined.

• 5

  Remove dough from the mixer and place the dough in plastic wrap and press thin and chill dough, tightly wrapped for about 2 hours to overnight.

• 6

  Meanwhile, preheat oven 350°F.  Prepare 3 baking sheets with parchment paper. 

• 7

  Roll dough on a lightly floured surface, to ¼-inch thick and cut with Ann Clark’s large pig cutter and place onto the prepared baking sheets.

• 8

  Brush each cookie with remaining beaten egg. 

• 9

  Bake in preheated oven, 1 sheet at a time, until puffed up and firm to touch about 12 minutes.

• 10

  Remove from oven and cool on the pan for 5 minutes, then transfer to a cooling rack until fully cool, about 15 minutes.