would taste just as sweet. And indeed they do. Cochinitos. Marranitos. Puerquitos. Cerditos. It doesn’t matter. Whatever you want to call them, they are always delicious.
These pig shaped pan dulces are a cross between cookies and cake. They are lightly spiced with Ceylon cinnamon sticks and sweetened with molasses or dark brown sugar. In Mexico, they are traditionally sweetened with cones of piloncillo which is a form of raw sugar cane, but as that was unavailable to me, I used soft dark Muscovado. They are baked with an egg glaze and dusted with powdered sugar and emerge from the oven as fat and soft as can be. Excellent with coffee, or even better, a mug of champurrado. It will make you feel like a Mexican princess.
The recipe I used belongs to Patti Jinich. You can view it here on NPR’s website as well as listen to an interview with her about Mexican piggy cookies. I highly recommend you check out both.
And if you need some baking music to get inspired, try this: