Okay, so that’s a slightly morbid twist on the childhood game but there have been quite a few piggy jokes around my house in the past few weeks. For those of you who have never been to an authentic Mexican bakery, a panaderia, there is one particular Mexican pastry that my family has always loving called “piggies.”
Apparently these piggies are actually known as marranitos, cerditos, or cochinitos, but they will always be piggies to me. Being half-Mexican with a dad that’s a California native, I have visited these bakeries many times over the years. The piggies and conchas are favorites in my family (these beauties are conchas). One day, my mom and I were watching Pati’s Mexican Table on our local public television station and we were surprised to find that she was making her own piggies on the show! We were even more surprised to see how EASY they were to make; using ingredients that we already had in our pantry.
I got to work with trying the recipe and I knew instantly that I had a hit on my hands. It was so simple! The powdered sugar finish on top is the figurative icing on the cake, adding just the right about of sweetness. We didn’t have a pig cookie cutter for the first batch, hence why these in the photo are a little large. I searched on Google for an image of a pig stencil and printed it on cardstock. I cut it out and used a knife to cut out the pigs. We’ve since ordered a smaller cookie cutter from Amazon for around $2 that is more like the size of an actual cookie.
Even though we call these piggies, I would actually considering using different cookie cutters for different occasions. They’re that good.
1 3/4 cup packed brown sugar
3/4 cup water
1 cinnamon stick
2 sticks butter, room temperature
2 T honey
4 1/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs at room temperature, lightly beaten
Parchment paper for baking
1 egg, lightly beaten to use as egg wash
Powdered sugar to dust on finish piggies
In a medium saucepan, heat brown sugar, water, and cinnamon stick over medium heat. Once simmering, reduce heat and continue to simmer for 15 minutes. Remove cinnamon stick and remove from heat. Add in butter and honey, stirring until incorporated.
In a large bowl, combine flour, baking powder, baking soda, and salt. Create a hole in the center and pour in the liquid. Stir in the mixture in a circular motion until incorporated. Add the two beaten eggs and stir until incorporated. Dough will be gooey and sticky.
In another bowl, place two long pieces of plastic wrap inside, leaving enough to hang over the edge. Pour the dough into the second bowl and wrap with the plastic wrap. Refridgerate the dough for at least 3 hours or as long as overnight.
Preheat oven to 375 and place parchment paper on baking sheet. Roll out the dough to about 1/4 inch thickness and cut out desired shapes. Brush shapes with egg wash and baked for 7-9 minutes, or until lightly brown. Transfer to a cooling rack and if desired, sprinkle powdered sugar on top.
I love to eat mine with a glass of milk but they are excellent with hot coffee or tea as well.