Marranito Cookies / Gingerbread Cookies

Prep Milk
Warm milk, add brown sugar and Piloncillo…stir to dissolve, allow to cool before using.

1/2 C Half-n-Half milk/cream

2 cup brown sugar
2-Piloncillo chopped or grated

Piloncillo is Raw Mexican brown sugar which will give the cookies their unique taste. [Note: If the Piloncillo is hard and cannot be easily chopped or grated..soften 10-20 seconds in microwave to make it easier to chop or grate.]

Kitchen Aid Whipping Wisk

Cream/whip:

½ C salted butter (room temperature) [Cream first them add dry ingredient]

Add to whipped butter:

1-tsp powdered ginger

1 ½ tsp powdered cinnamon

½ tsp salt

½ tsp ground cloves

¼ tsp white pepper

Cream/whip well to insure ingredients are well whipped.

Add

½ cup Grandma’s molasses (spray measuring cup with pam)

1-1/2 t vanilla

1 egg (room temperature)

Whip well

Add milk/sugar mixture Whip WELL

Change out Whipping Wisk to Kitchen Aid Flat Paddle

Have your flour ready to be added as soon as your add Baking Soda into mixture.

Add

1-T baking soda

5-1/2 C flour (Add one cup at a time to control the dough moisture)

Cover and rest dough overnight in refrigerator, next day bring dough to room temperature and roll out dough and cut into shapes, coat top of cookies with egg wash (1-whisked egg), bake at 350 for 20-minutes, time depends on the thickness you decide to cut your cookies.

I purchased my Piggy Shaped Cookie Cutter on Amazon . com.

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