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Marranito Cookies

by Frank Tiu, and Jacqueline Tris

Ingredients

for 24 cookies

  • 1 ½ cups
    piloncillo, or dark brown sugar (330 g)
  • ½ cup
    water (120 mL)
  • 2 cups
    all purpose flour, plus more for dusting (250 g)
  • 1 teaspoon
    baking powder
  • ¼ teaspoon
    kosher salt
  • 2 tablespoons
    cinnamon
  • 4 tablespoons
    unsalted butter, room temperature
  • 1 teaspoon
    orange zest
  • 1 teaspoon
    vanilla extract
  • 2 large eggs, divided
    Calories 95
    Fat 3g
    Carbs 15g
    Fiber 0g
    Sugar 5g
    Protein 1g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Sift the flour, baking powder, salt, and cinnamon into a large bowl.
  4. Add the butter and mash into the flour with a fork until combined. Add the orange zest and stir to incorporate.
  5. 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. Using a fork, slowly mix the dry ingredients into the center until everything is evenly combined.
  6. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
  7. Lightly flour a clean surface and roll out the dough to a rectangle about ¼ inch (6 ½ mm) thick. Re-roll any dough scraps and cut out more cookies.
  8. Using a 2½-inch (6 ½ cm) pig cookie cutter, cut out cookies and transfer to the prepared baking sheet.
  9. Beat the remaining egg, then brush over the cookies.
  10. Bake for 8–10 minutes, or until the edges are golden brown. Let the cookies cool before serving.
  11. Enjoy!
 

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