The Mexican Piggy Shaped Gingerbread Cookie
You know Mexican culture if you ever dipped one of these delicious piggy shaped “cochitos” — also known as “puerquitos” — into your hot coffee or hot chocolate! Whenever I eat these it takes me back to my humble roots of comfort food and pan dulce Mexican bakery goodness.
THESE DELICIOUS PIG SHAPED GINGERBREAD COOKIES
ARE A MEXICAN TRADITION
- 3/4 cup shortening
- 1 1/2 cups molasses
- 5 tablespoons boiling water
- 4 cups cake flour
- 2 tablespoons baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons dry ginger (make sure it is fresh)
- 1 egg yolk
Cream shortening, add molasses and water and blend well. Sift the dry ingredients and then stir into the shortening mixture. The resulting dough is very soft and must be chilled, preferably over night.
After chilling dough, roll out 1/8 inch thick on a well floured board or cloth. Cut with pig shaped cookie cutters (available at many Mexican markets). Brush each piglet with an egg wash (one egg yolk beaten with a tablespoon of water), and bake at 375 for 11 minutes. Remove carefully and cool thoroughly before storing or serving.
DO-IT-YOURSELF HOMEMADE COOKIE CUTTERS MADE FROM SODA CANS:
See this Do It Yourself website to make your piggy cookie cutters!
I love this image because these are the kind of images that I would see on the Mexican bakery walls when I was growing up. The bakery calendars always had this image of the Aztec warrior, Popocatepetl, carrying his dead lover, Iztaccihuatl. I liked this link which tells the legend of the lovers, and their significance in Mexican culture: http://www.inside-mexico.com/legends/volcanes.htm
Also,seee this great BORDERLORE WordPress site to learn more
about the folklife and culture of the U.S.-Mexico Borderlands: