Skip to main content

Puerquitos (Gingerbread Pigs)


'Tis the season...for gingerbread! I decided to finally tackle puerquitos. These Mexican gingerbread pigs have been on my to-bake list for a few years. I was cooking dinner for friends, one of whom adores all things pigs. So, I figured: this is the year of the puerquitos. We really love ginger, so I used ginger paste - instead of the traditional vanilla - and added candied ginger bits, too.

Ingredients

  • 1¼ C organic dark brown sugar
  • ¼ C butter, room temperature
  • 2 large eggs, 1 for dough and 1 for finishing
  • ⅓ C milk (I used whole milk)
  • 1½ t ginger paste (you can use vanilla bean paste also)
  • 1½ t baking soda
  • 1½ t ground cinnamon
  • 1 t ground ginger
  • ¾ cup molasses
  • ¼ C honey
  • 6 C flour
  • ½ C candied ginger (diced or use flakes)

Procedure
Beat brown sugar and butter together in a large bowl until well-combined. Add 1 egg, milk, and ginger paste; beat again until smooth. Add baking soda, cinnamon, ginger, molasses, honey, and candied ginger. Beat again.

Stir in 4 C of flour. Gradually add remaining flour, using a wooden spoon. Once the dough starts to become stiff , quickly knead in the flour. It should come together into a ball.


Split dough into two balls. Each ball makes 2 dozen small pigs. Wrap the dough in plastic wrap and refrigerate for at least an hour.

When you are ready to bake, reheat the oven to 350° F and line a baking sheet with parchment paper.

Roll the dough out between two pieces of parchment paper to approximately ¼" thickness. Use a pig-shaped cookie cutter to cut out your puerquitos.


Place on prepared baking sheet. Re-roll dough and repeat until your dough is gone.


Beat the remaining egg, then brush a thin coat over the dough before you put it into the oven.


Place in preheated oven and bake for approximately 15 minutes - until cookies just start to turn golden around the edges and are slightly raised.


Remove from the oven and place on a wire rack. Once they are cooled, keep them covered so they stay soft.

Because I love the combination of gingerbread and lemon, I served two puerquitos with a cordial of limoncello. Cin cin!

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P