Mexican Pig Cookies (Marranitos)

 Ingredients:

4 Cups All-Purpose Flour 1 Cup Dark Brown Sugar 2 Tsp Ground Ginger 2 Tsp Ground Cinnamon 1 Tsp Baking Soda 1/2 Cup (1 Stick) Unsalted Butter 3 Eggs (Divided) 1 cup Molasses 1/4 Cup Milk 1 1/2 Tsp Vanilla

Cream together:

Butter

Vanilla

Milk

2 eggs, 1 at a time

Molasses

Set aside

Mix together: (large bowl)

Flour

Ginger

Cinnamon

Baking Soda

Add wet to dry, 1/3 at a time, very sticky.

Use 2 spatulas or your hands.

Wrap dough in plastic wrap

Refrigerate 4 hours

Divide into 4 pieces

lightly flour surface

roll out each portion to 1/4 thick

cut with pig cookie cutter

Scramble yolk, brush onto each cookie

Bake at 350 for 15-20 minutes

Makes about 20 cookies

DIY: Ranch/Buttermilk Ranch

Ranch Seasoning Mix

2 Tbsp Onion Powder

3 Tbsp Garlic Powder

2 Tbsp Dried Parsley

2 Tbsp Dried Dill

2 Tbsp Dried Chives

2 tsp Kosher Salt

Buttermilk Ranch Dressing Mix

1 C Buttermilk Powder

1 Tbsp Onion Powder

1 ½ Tbsp Garlic Powder

1 Tbsp Dried Parsly

1 Tbsp Dill

2 tsp Dried Chives

1 tsp Kosher Salt

½ tsp Pepper

For dressing Mix:

1 C mayo

¼ C dry mix

½ C sour cream

½ C milk (or swap milk for salsa, for a Mexican flavor)

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Jamaica (hibiscus drink)

8 C cold water

2 C hibiscus flowers

1 C sugar (*start w/ ½ C)

Concentrate:

Put water and flowers in sauce pan, bring to a boil.

As soon as it boils reduce heat to low, simmer for 10 minutes.

Let cool in pan (flowers will sink to bottom)

Strain and discard flowers

To make:

Add ¾ C concentrate to a 2 quart pitcher, add the *sugar and fill pitcher with water and ice.

Enjoy