Hi hi hi hi hi hi hi hi!
NOTE – I had three mimmys at brunch today. Jimmy and I went to the flying fig in Ohio city which is the cool neighborhood just to the 👈🏼 of Cleveland. We sat on the patio and had our breakkie and it was so nice out today and we laughed at maybe 5 or 6 things and it was such a nice way to start the day. (NOTE 2 – we went to the gym before breakkie and then took showers and I watched a bugs bunny cartoon….. it’s been a very full day so far!).
So these are Mexican pig cookies which are also call marranitos or cochinitos. I call them lil puercos. I tried to find an origin story for them but there’s literally nothing on the googs about where these came from. I’m guessing some abuelita found a pig cookie cutter one day and was like “dios mio! Me gusta mucho este cosa que Mira como uno grande puerco! Necesito hacer muchos galletas con cinnamon y azucar y otras cosas!”
I studied 3 anos of espanol in colegio so I’m muy estudiante.
Anyway. The first abuelita took her lil puercos to her friends’ houses and they were all like “si si si si si si si!” And then they all got pig cookie cutters and made these cookies for their ninos/ninas! I just wish I knew where that first pig cookie cutter came from! Probably a traveling salesman who needed to get some beans from a old lady and she was flush with beans so she made a trade for the pig cutter. I read that book 100 years of solitude and it’s basically that story but with more pig cookies and much much less flooding and cholera.
Ugh. The mimmys are making me real sleepy. So I’m gonna take a quick nap. Y’all.
Here’s your dang recipe (pinched from NPR):
3/4 cup water
1 cinnamon stick
1-3/4 cups dark brown sugar
2 tbsp honey
2 sticks butter
4-1/4 cups flour (!!!! That’s a lot of flour!)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs + 1 more egg (3 eggs total!)
Ugh this is a multi-step deal that requires a dough-chill in the middle, which I find very annoying as it all gets in the way of me eating cookies as soon as possible. So plan ahead for all the time….
First combine water and sugar and cinnamon stick in Sally Sauce Pan and simmer until sugar is dissolved and you have a dark syrup. Remove cinnamon stick and plop in honey and butter until it’s all a hot brown slurry.
In Molly Mixing Bowl, mix up your dry ingredients and slop in your slurry and 2 eggs. Stir it up and then wrap your sticky junk in Saran Wrap and chill for 2 hours.
After 2 hours, roll the dough out and use a pig cutter to cut out some pigs. Wisk up Egg #3 and use that for an egg wash on your cut out pigs. Bake the pigs for 8 min at 350. I think you need to be ready for a cinnamon sugar dusting as soon as these come out of the oven for your best chance at getting the sugar to stick. And that’s it. I guess! I’ve never had Mexican pig cookies before so I think this is as good as they get, y’all!